Braised Veal Cheeks with Cocoa Sauce

Instructions

1. 1

   With the rack in the middle position, preheat the oven to 275°F (140°C).

2. 2

   In a Dutch oven over high heat, brown the meat in the oil. Season with salt and pepper. Transfer to a plate and set aside.

3. 3

   In the same Dutch oven over medium heat, soften the vegetables in the rendered fat. Deglaze with the wine. Add the veal stock and the browned meat, and bring to a boil. Cover, transfer to the oven and braise until the meat is fork-tender, about 3 to 4 hours.

4. 4

   Remove the meat from the Dutch oven.

5. 5

   Whisk the cocoa powder into the sauce. Adjust the seasoning. Return the meat to the Dutch oven.

6. 6

   Serve with carrots and mashed potatoes.