Jarret de veau aux onions et herbes de provence

I was going to make "blanquette de veau" but because I didn't have creme I've changed to this style.  This is something similar to my mother in law was making with fillet de veau.

First to brown the meat with olive oil then cook with rose wine, which I happen to have the opened bottle and beef stock.  Put herbes de provence as much as you want, then cook until the meat becomes tender.  After about 30 minuets, add one onion and continue to cook another 30 minuets.

I recommend to make glacés with daikon radish or turnips in this season.  Because they become very juicy and sweet in winter.  To make glacés, cook with water and small amount of butter and cover with cooking paper until they become tender.

「子牛のすね肉のハーブ煮」これは義母の料理を真似て作ったもの。ルクルゼにオリーブオイルをひいて、肉に焼き目を付ける。開いていたロゼワインを多めに注ぎ、水とビーフストックのキューブ、ハーブドプロヴァンスを加えて３０分程煮込む。その後タマネギの乱切りを加えて更に３０分煮込む。

この季節におすすめなのが、大根やかぶのグラッセを肉料理の付け合わせにすること。今の時期の大根やかぶは水分が多く、甘くてとても美味しい。面取りして形を整え、水と極少量のバターを入れて、クッキングシートで落とし蓋をして柔らかくなるまで煮る。