Our cheeses logo

Braised Veal in Honey and Camembert from here

4 portions


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


Tip: once a step is done, you can click on it to cross it out and go to the next one.

  • Preheat oven to 180°C (350°F).
  • In a large bowl, cook almonds 2 to 3 minutes on low until they are golden. Set aside.
  • In a large ovenproof pan, heat 30 ml (3 tbsp.) of butter on medium.
  • Sear the veal cubes on all sides.
  • Add shallots and garlic. Add salt and pepper. Mix well.
  • 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 cheese cubes.
  • Before serving, garnish with roasted sliced almonds and green onions, accompanied with braised carrots and beets.


  • This recipe is also delicious with a Brie.


Fruity and sweet

These wines are set apart by their sugar content. The dominant scent is fruity. Some are lighter (semi-dry), and others are more full-bodied (sweet).

See wines