Braised Veal Chops Recipes
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.
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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