Ingredients
4 tbsp. (60 ml) butter
3 1/2 lbs (1.6 kg) veal, in 3/4-in. cubes (2 cm)
2 shallots, finely chopped
1 garlic clove, finely chopped
1/2 cup (125 ml) white wine
2 cups (500 ml) veal or chicken stock
1/4 cup (60 ml) honey
1/2 cup (125 ml) dried apricots, chopped
Zest of an orange, grated finely
1 star anise (optional)
1 1/2 cups (375 ml) Camembert From Here, rind removed, cut in cubes
1/4 cup (60 ml) sliced almonds
1 green onion, finely chopped
Salt and freshly ground pepper

Preparation
Preheat oven to 350°F (180°C).

In a pan, cook almonds 2 to 3 minutes on low until they are golden. Set aside. In a large ovenproof pan, heat 2 tbsp. (30 ml) of butter on medium. Sear the veal cubes on all sides. Add shallots and garlic. Add salt and pepper. Add white wine, veal stock, honey, apricots, orange zest and star anise. Cover and bake approximately 2 hours or until the meat is very tender.

Thirty minutes before cooking is done, add the Camembert From Here cubes.

Before serving, garnish with roasted sliced almonds and green onions, accompanied with braised carrots and beets.


Suggestion

Replace the Camembert From Here with a Le Casimir.