Vanilla Infusion or Vanilla Bean or 1 teaspoon Vanilla Nectar or Pure Ground Vanilla

1. Chicken stock: Bring to a boil in microwave water and chicken bouillon cube. Remove. Add a pouch of Vanilla Infusion or Vanilla Bean or Pure Ground Vanilla or Vanilla Nectar. Cover and let infuse for 20 minutes.
2. Chop the mushrooms and sauté in a drop of Vanilla Canola Oil over medium heat. Reserve.
3. In a large skillet, heat Vanilla Canola Oil over high heat. Brown the ribs 3 minutes per side. Sprinkle with salt and pepper. Transfer to plate and keep warm.
4. Drain excess fat from skillet if necessary. Add white wine and infused chicken stock to skillet. Add cornstarch and mix well. Cook and stir over high heat for 3-5 minutes to reduce liquid.
5. Return the veal ribs to the skillet, add mushrooms and cover. Reduce the heat and simmer for 10 minutes.
6. Place veal ribs in serving plates, pour sauce and garnish with pasta. .

Make 2 servings.