Serves 4–6
Union Bluff Hotel/Chef Karl Mace

Chef Mace serves Braised Veal Cheek Mashed Potatoes as part of his Veal Three Ways, which also includes bacon-wrapped veal filet and pan-fried veal sweetbreads.

1⁄2 cup red wine
2 teaspoons minced garlic, divided
1⁄2 cup minced shallots
1⁄4 teaspoon dried thyme
1 bay leaf
1⁄4 teaspoon whole black or white peppercorns
12 ounces trimmed veal cheek, cut into 3- or 4-ounce pieces
Salt and ground black pepper to taste
4 tablespoons oil, or as needed, for searing
1⁄2 cup chopped onion
1⁄2 cup chopped celery
1⁄2 cup chopped carrots
1 tablespoon tomato paste
2 cups veal, beef, or chicken stock
4 cups mashed potatoes, freshly prepared and piping hot

1. In a large, nonreactive bowl, mix together red wine, 1 teaspoon garlic, shallots, thyme, bay leaf, and peppercorns. Submerge veal cheeks in marinade and refrigerate several hours, or overnight.
2. Remove veal from marinade and pat dry. Strain and reserve marinade.
3. Preheat oven to 350°F. Season veal on all sides with salt and black pepper. Heat 2 tablespoons oil in a skillet until quite hot and sear veal on all sides. Remove veal to deep-sided 2-quart casserole and set aside.
4. Add 2 more tablespoons oil to skillet. Add onions, celery, carrot, and remaining garlic. Sauté until onions are translucent and vegetables are beginning to brown. Whisk in tomato paste, stock, and reserved marinade to pan and bring to a boil. Pour mixture over veal in casserole pan. Cover casserole with a tight-fitting lid, or with aluminum foil, place in 350°F oven, and bake for 21⁄2 to 3 hours, or until veal is beginning to fall apart. Remove veal from cooking liquid and place on a platter until cool enough to handle.
5. Strain cooking liquid into a saucepan and simmer over medium heat until it is reduced to a thick, sauce-like consistency. 
6. Pull or cut veal cheeks into bite-sized pieces and fold into piping hot mashed potatoes. Serve as an accompaniment to roasts or chops. Use reduced cooking liquid as a sauce.