- 1 (4 3/4- to 5-pound) large end of veal breast (about 8 bones), cut between bones into individual ribs
- 1 tablespoon chopped fresh thyme
- 1 tablespoon chopped fresh sage
- 2 tablespoons olive oil
- 1 large onion, halved, thinly sliced
- 8 large garlic cloves, chopped
- 2 large shallots, sliced
- 3 anchovy fillets, chopped
- 1 cup dry white wine
- 1/4 cup Pernod or other anise-flavored liqueur
- 1 14 1/2-ounce can diced tomatoes in juice
- 1 cup low-salt chicken broth
- 1 tablespoon chopped fresh tarragon
- 1 (10-ounce) bag pearl onions, peeled
- 1 cup brine-cured green olives (such as picholine; about 6 ounces)
- 2 tablespoons grated lemon peel
- Sprinkle veal ribs on all sides with salt, pepper, thyme, and sage. Heat oil in heavy large wide pot over medium-high heat. Add half of ribs and sauté until brown, turning occasionally, about 10 minutes. Transfer ribs to bowl. Repeat with remaining ribs.
- Reduce heat to medium-low. Add onion, garlic, and shallots to pot. Cover and cook until soft, occasionally scraping up any browned bits, about 8 minutes. Mix in anchovy fillets; cook 1 minute. Add white wine and Pernod. Increase heat and boil mixture 3 minutes. Add diced tomatoes with juice, chicken broth, and chopped fresh tarragon; stir to blend. Add veal and any accumulated juices from bowl, arranging veal in single layer in pot. Bring to simmer. Reduce heat to medium-low, cover, and simmer until veal is tender, turning veal occasionally, about 1 3/4 hours.
- Add peeled pearl onions and green olives to pot. Cover and simmer until pearl onions are tender, about 25 minutes longer. Do ahead Braised veal can be made 2 days ahead. Cool slightly. Chill uncovered until cold, then cover and keep refrigerated. Rewarm before continuing.
- Using tongs, transfer veal to plate. Tilt pot and spoon off fat from top of sauce; discard fat. Boil sauce until thick enough to coat spoon, about 5 minutes. Mix in grated lemon peel. Return veal to sauce and simmer until heated through and flavors blend, about 5 minutes. Season to taste with salt and pepper. Transfer veal to large shallow bowl and serve.