Ingredients:

Veal Short Ribs 10lb (4.5kg)
Salt and pepper as needed
All-purpose flour 1 cup
Canola oil 1/2 cup
Diced onions 12 oz (360g)
Diced carrots 10 oz (300g)
Diced celery 4 oz (120g)
Chopped garlic 2 oz (60g
Dry white wine 2 cups
Veal stock 3 qt. (2.8L)
Bouquet Garni: (4 tsp dried thyme
leaves, 4 black peppercorns,
2 bay leaves)
Salt 2 tablespoons
Pepper 2 teaspoons
Peeled turned new
potatoes, parboiled 4 cups
Green beans, cut in half, parboiled 2 cups
Baby carrots, parboiled 2 cups
Baby turnips, parboiled 2 cups
Asparagus, parboiled 2 cups
Pearl onions, parboiled 2 cups
Button mushrooms 2 cups
Olive oil As Needed
Butter As Needed
Salt and pepper To taste

Instructions

Sprinkle veal short ribs with salt and pepper.Dredge lightly in flour. Brown on all sides in oil in large braising pan over medium heat. Remove.Sauté onions, carrots, celery and garlic in same pan until brown.

Deglaze pan with wine. Add short ribs, stock, bouquet garni, salt and pepper bring to a boil. Reduce heat cover tightly and simmer 1-1/4 hours or until veal is very tender. Remove short ribs to platter. Strain braising liquid over ribs.

Combine vegetables.On a per order basis, sauté 1 cup vegetables in oil and butter until golden brown. Season with salt and pepper.

For each portion: Plate 3 veal short ribs (10 oz) with 1/3 cup potatoes and 1 cup sautéed vegetables. Sprinkle with 1 tsp chopped tarragon. Garnish with tarragon sprig.

Chopped fresh tarragon 1/4 cup Tarragon sprig For garnish