To braise "à blanc"

Prepare all the ingredients.

Cut the vegetables in mirepoix.

Brown the piece of meat on very high heat with a bit of fat.

In the same pan, add the aromatic garnish cut in mirepoix. Sweat.

Add the bouquet garni, garlic and tomatoes cut in pieces.

Add gradually the white wine.

Reduce by half.

Add the veal stock gradually to fill the pan halfway and season.

Bake covered in hot oven.

When finished, decant the sauce.

Keep the piece of meat warm.

Pass the sauce through a chinois.
Adjust seasoning and keep warm in a bain-marie until serving.
Exceptions: For calf's sweetbread, highly blanch the sweetbreads and place them under press. Do not brown. Place them directly on the sweated aromatic garnish. Continue the rest of recipe as above.