PAN SEARED VEAL CHOP WITH ROSEMARY
Steps:
- Rub the chops with the garlic and rosemary, 1 tablespoon oil and salt and pepper and let sit on a plate for 15 minutes. Heat a large cast iron skillet over medium high heat and add remaining oil. Add chops to pan and cook until golden brown and then flip. Remove chops from pan to a baking dish and roast in 375 degrees F. oven for 10 minutes. Add wine and stock to cast iron pan and stir up brown bits from bottom. Serve chops with juice from pan.
VEAL CHOPS STUFFED WITH FONTINA, PANCETTA, AND PORCINIS AND SERVED WITH BRAISED PEAS AND CARROTS
Steps:
- For the veal: Heat the olive oil in a large saute pan until almost smoking. Sear the chops on both sides until golden brown. Place them in the oven and continue cooking for 5 to 7 minutes for medium doneness. Remove the chops to a plate.
- Remove all but 1 tablespoon of the fat from the pan and place over high heat on the stove. Add the shallot and cook until soft. Add the wine and cook until reduced by half. Add the stock and cook until reduced by half. Add the fresh thyme and season with salt and pepper, to taste. Place the chops on a plate and pour the sauce over.
- For the peas and carrots: Preheat oven to 375 degrees F.
- Melt butter in a medium sauce pan over medium-high heat. Add the carrots and garlic and cook until the carrots are slightly softened. Add the stock and thyme, cover the pan and bring to a simmer. Place the carrots in the oven and cook for 15 minutes. Remove the lid and continue cooking for 10 to 15 minutes, add peas during the last 5 minutes of cooking.
- Slice a slit horizontally in the side of each chop. Place 2 slices of fontina, 1 slice of pancetta and a quarter of the mushrooms in each opening. Season each chop on both sides with salt and pepper.
- Preheat oven to 400 degrees F.
- Slice the mushrooms into 1/4-inch thick slices. Heat the oil in a large saute pan until almost smoking. Add the mushrooms, season with salt and pepper and cook until golden brown. Add the garlic and thyme and continue cooking for 2 minutes. Set aside and let cool.
SAGE VEAL CHOPS
Provided by Rachael Ray : Food Network
Categories main-dish
Time 17m
Yield 4 servings
Number Of Ingredients 6
Steps:
- Heat a heavy-bottomed skillet over medium high heat. Season chops with salt and pepper and rub them each with about 1 tablespoon of chopped sage. Rub the sage into meat on both sides of each chop. Add oil to the pan. Melt butter into the oil and add chops to the pan. Cook chops 5 minutes on each side and transfer to warm platter and let them rest. Add wine to the pan and scrape up drippings. Spoon drippings down over the chops and serve.
BRAISED VEAL SHOULDER
Provided by Michael Symon : Food Network
Categories main-dish
Time 4h4m
Yield 8 servings
Number Of Ingredients 12
Steps:
- Dry rub veal shoulder with spices and let sit in the refrigerator for 24 hours.
- Preheat oven to 325 degrees F.
- Heat butter in roasting pan over medium heat. Add veal shoulder and brown on all sides. Remove from pan. Add vegetables and cook until tender. Add flour to make roux. Whisk in your liquid and add veal shoulder. Bring to simmer on top of stove and cover with foil. Cook in the oven for 3 hours.
- Remove veal and puree sauce until smooth. Slice veal and coat with sauce to serve.
BRAISED VEAL SHANKS
Steps:
- Make shanks:
- Put oven rack in middle position and preheat oven to 350°F.
- Pat shanks dry. Stir together flour, 2 teaspoons salt, and 1 teaspoon pepper on a sheet of wax paper. Heat 2 tablespoons oil in a 12-inch heavy skillet over moderately high heat until hot but not smoking. While oil heats, dredge 4 shanks in flour mixture, shaking off excess. Brown shanks in oil on all sides, turning with tongs, about 8 to 10 minutes. Transfer to a large (17- by 12- by 2-inch) roasting pan. Add 2 tablespoons oil to skillet and repeat with remaining 4 shanks. Discard remaining flour mixture.
- Add remaining 2 tablespoons oil to skillet and cook onion, garlic, anchovies, bay leaves, 1/2 teaspoon salt, and remaining 1/4 teaspoon pepper over moderate heat, stirring occasionally, until onion is softened, 6 to 8 minutes. Add wine and boil, scraping up any brown bits, until reduced by half, about 2 minutes. Stir in tomatoes, water, zest strips, and remaining teaspoon salt and bring to a boil, then pour mixture over shanks. Tightly cover pan with foil and braise in oven 1 hour. Turn shanks over, cover, and continue to braise until meat is very tender, about 1 1/2 hours more.
- Remove from oven and skim fat from surface of sauce, then transfer shanks and sauce to a large platter. Discard bay leaves.
- Make gremolata:
- Stir together parsley, grated zests, and garlic and sprinkle over shanks.
DOUBLE VEAL CHOPS WITH BRAISED SPRING VEGETABLES
Provided by Bryan Miller
Categories dinner, weekday, main course
Time 1h
Yield 4 servings
Number Of Ingredients 16
Steps:
- In a heavy skillet large enough to hold the veal chops in one layer, add 2 tablespoons of olive oil and 1 tablespoon butter. Add the veal trimmings. Over medium-high heat, brown for 5 minutes, stirring. Add the veal chops and garlic. Season well with sea salt and pepper. Cook the veal chops for about 10 minutes a side, moving the chops around the pan periodically. Remove the veal chops, leaving the garlic and the veal trimming in the pan. Drain all fat from the skillet.
- Add the chicken broth to the pan. Deglaze over high heat, reducing by half. Check seasonings. Return the veal chops to the pan with any of their accumulated juices. Remove from the heat, and keep warm.
- Meanwhile, in a large skillet, preferably cast iron, brown the pancetta over medium heat in 2 tablespoons olive oil. Cook for 2 minutes, stirring, and add the potatoes, carrots, onions, salsify and scallions. Reduce heat to medium-low. Cook, stirring, for 30 minutes.
- Bring 4 cups of salted water to a boil. Add the asparagus, sugar snap peas and broccoli rabe. Return to a boil, and cook for 1 minute. Drain well.
- Add remaining butter to the vegetable skillet. Add the drained vegetables. Check for seasonings.
- Slice the veal thinly and serve with vegetables and reduced pan juices. Include garlic cloves if desired.
VEAL CHOPS BEAU SéJOUR
Lotti Morris from Bennington, Vt., wrote: "I'm still using the original copy from the paper, now deep yellow with age, fragile, held together with Scotch tape. We were married 13 years when I first found it and tried it. It has been 50 years now, and this favorite dinner, I think, has contributed to the longevity of our marriage. It's so easy, so quick. I couldn't do without it."
Provided by Amanda Hesser
Categories dinner, easy, weekday, one pot, main course
Time 1h
Yield Serves 6
Number Of Ingredients 11
Steps:
- Lightly dredge the chops on all sides in flour. In a lidded skillet large enough to hold all 6 chops, heat the oil and 3 tablespoons of the butter. Brown the chops on all sides, 8 to 10 minutes total.
- Scatter the garlic cloves around the chops. Cut each bay leaf into 3 pieces. Place 1 piece on each chop. Add thyme, salt and pepper. Cook the chops, tightly covered, over moderate to low heat for about 20 minutes, or until they are cooked through and the natural sauce in the skillet is syrupy. Transfer the chops to a hot serving dish and keep warm. Leave the garlic and bay leaves in the skillet.
- Add the vinegar to the skillet and cook over medium-high heat, stirring, until it has evaporated. Add the stock and ¼ cup water and reduce to your liking. Check the seasoning. Turn off the heat and swirl in the remaining tablespoon of butter. Pour the sauce over the chops and garnish each chop with 1 clove of garlic and 1 piece of bay leaf. Serve immediately.
LEMON BRAISED VEAL SHOULDER
Fresh lemon enhances the rich, yet delicate flavor of veal. This recipe is oven braised. Cooking time is approximate since much depends on the thickness of your veal. You want to cook it until the flesh is tender and pulling away from the bones.
Provided by threeovens
Categories Veal
Time 1h40m
Yield 2 serving(s)
Number Of Ingredients 13
Steps:
- Preheat oven to 400 degrees F; season veal with pepper and half the salt.
- Place in a baking dish and surround with carrots and onions; dot veal with butter and roast until veal is lightly brown, about 25 to 30 minutes.
- Add lemon, bay leaves, garlic, and cloves to dish and mix with vegetables; add stock, wine and remaining salt.
- Reduce heat to 350 degrees F and braise, uncovered, basting every 10 minutes, until tender, about 90 minutes.
- Transfer veal and vegetables to a serving platter and keep warm.
- Strain pan juices into a heat proof bowl, skimming off and discarding fat.
- Heat a saucepan over medium heat and boil vinegar until reduced and syrupy and about 1 teaspoon.
- Stir in pan juices, increase heat to high and boil until reduced by half; taste and adjust seasonings.
- Spoon sauce over veal or serve on the side.
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- In a very large skillet, cook the butter over moderately high heat until it starts to brown, about 1 minute. Season the veal chops with salt. Add them to the skillet and pan-fry over moderately high heat, turning occasionally, until golden and an instant-read thermometer inserted in the thickest part of one of the chops registers 125°, about 15 minutes. Transfer the chops to a serving platter.
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- In a medium saucepan, combine the wine with half of the shallots and boil until the wine has reduced to 1/2 cup, 15 minutes.
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