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Braised Veal Breast With Herbs, Pernod, And Tomatoes

Nutrition per serving    (USDA % daily values)
CAL
937
FAT
92%
CHOL
237%
SOD
58%

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Ingredients for 4 servings

1 (4 3/4- to 5-pound) large end of veal breast (about 8 bones), cut between bones into individual ribs

1 tablespoon chopped fresh thyme

1 tablespoon chopped fresh sage

2 tablespoons olive oil

1 large onion, halved, thinly sliced

8 large garlic cloves, chopped

2 large shallots, sliced

3 anchovy fillets, chopped

1 cup dry white wine

1/4 cup pernod or other anise-flavored liqueur

1 14 1/2-ounce can diced tomatoes in juice

1 cup low-salt chicken broth

1 tablespoon chopped fresh tarragon

1 (10-ounce) bag pearl onions, peeled

1 cup brine-cured green olives (such as picholine; about 6 ounces)

2 tablespoons grated lemon peel

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