Pan Roasted Double Veal Rib With Bouquet Of Vegetables Recipes

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DOUBLE-CUT VEAL CHOPS WITH AROMATIC PAN SAUCE



Double-Cut Veal Chops with Aromatic Pan Sauce image

Provided by Guy Martin

Categories     Low Carb     Dinner     Veal     Spring     Thyme     Bon Appétit     Sugar Conscious     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added

Yield Makes 4 servings

Number Of Ingredients 8

2 double-rib veal chops (each about 2 1/2 inches thick)
5 tablespoons butter
1 cup chopped onion
1/2 cup chopped carrot
1 small bay leaf, halved
1 1/2 teaspoons minced fresh thyme
1 garlic clove, minced
1/2 cup chicken stock or canned low-salt chicken broth

Steps:

  • Sprinkle veal with salt and pepper. Melt 3 tablespoons butter in heavy large pot over high heat. Add veal and brown on all sides, turning occasionally, about 10 minutes. Transfer veal to plate. Add onion, carrot, bay leaf, thyme, and garlic to pot. Reduce heat to medium-high; sauté until vegetables just soften, about 5 minutes. Place chops on vegetables; add any juices from plate, then stock. Reduce heat to medium. Cover and simmer 10 minutes. Turn chops over. Cover and cook to desired doneness, about 25 minutes longer for medium-rare (145°F to 150°F). Place veal on plate; tent with oil.
  • Spoon fat off top of veal-braising liquid. Press liquid and solids through strainer set over bowl to make puree; return puree to pot. Bring to boil. Whisk in remaining 2 tablespoons butter. Simmer until sauce coats spoon lightly, about 2 minutes; season with salt and pepper.
  • Cut veal chops horizontally in half. Set on plates. Spoon sauce over and serve.

PAN ROASTED VEAL SHANKS WITH CALVADOS, APPLES AND CIDER VINEGAR



Pan Roasted Veal Shanks with Calvados, Apples and Cider Vinegar image

Provided by Andrew Zimmern

Categories     main-dish

Time 2h20m

Yield 4 to 6 servings

Number Of Ingredients 13

8 osso bucco, veal shins, center cut, about 1 1/2 inches thick
4 cups all-purpose flour, seasoned well with salt and pepper, for dredging the shanks
5 tablespoons butter
7 shallots, minced
2 Granny Smith, Haralson, or other tart cooking apple, peeled, cored, halved and sliced
2 cups natural apple cider
1/2 cup calvados or applejack
1/2 cup cider vinegar
1 cup chicken stock
1/2 cup heavy cream
3 tablespoons minced tarragon
1/2 cup dried Zante currants
Sea salt

Steps:

  • Preheat the oven to 350 degrees F.
  • Dredge the shanks in the seasoned flour. Brown the shanks in the butter in a very large oven safe pan over high heat; this will take 12 to 15 minutes. Lower the heat and continue cooking for 5 minutes, turning frequently to cook evenly. DO NOT SCORCH.
  • In the pan you have the shanks in, add the shallots and apples. When softened, add the cider, calvados and vinegar. Let it come to a low boil and reduce the liquid by 40 to 50 percent. Then add the chicken stock and bring it back up to a low boil.
  • Place the pan in the oven for 90 minutes, tented with foil. When the cooking time in the oven is over, remove from the oven and skim fat if needed. Test the meat to make sure it's fork tender. If it's not, stick it back in the oven for a few minutes. Then place the pan back over medium-low heat on the stove.
  • Add the cream and tarragon. Cook for 5 more minutes to finish cooking and reduce the sauce to a rich consistency.
  • Add the currants and correct the seasoning using sea salt and then correcting for vinegar. You may be adding a bit more for acidic punch.

FAMILY-STYLE VEAL ROAST



Family-Style Veal Roast image

The roast is cooked along with beef short ribs, ham hocks and sausage for a hearty meal. Offer with polenta, mashed potatoes or the [Roasted Root Vegetables with Green Onions](/recipes/food/views/3183) . Begin the veal the day before cooking to allow the garlic-herb rub to flavor the meat.

Yield Serves 6 to 8

Number Of Ingredients 15

3 tablespoons minced garlic
3 tablespoons chopped fresh rosemary
2 tablespoons chopped fresh thyme
2 teaspoons grated lemon peel
1 3-pound boneless veal shoulder roast, rolled, tied
2 tablespoons olive oil
2 pounds double-thick beef short ribs
1 pound ham hocks
1 pound fully cooked smoked sausage (such as kielbasa), cut diagonally
2 onions, halved, thinly sliced
4 carrots, peeled, cut into 2-inch-long pieces
6 cups canned low-salt chicken broth
2 cups dry white wine
3 bay leaves
1 teaspoon caraway seeds

Steps:

  • Mix 2 tablespoons garlic, 2 tablespoons rosemary, 1 tablespoon thyme and lemon peel in bowl. Rub over veal. Sprinkle with salt and pepper. Cover; chill overnight.
  • Preheat oven to 350°F. Heat oil in heavy 8 1/2- to 10-quart pot over medium-high heat. Add veal; brown on all sides, about 8 minutes. Using tongs, transfer veal to roasting pan. Add ribs and ham hocks to pot; brown on all sides, about 8 minutes. Using tongs, transfer to same pan. Add sausage to pot; sauté until brown, about 3 minutes. Using slotted spoon, transfer to same pan. Add onions and 1 tablespoon garlic to pot. Sauté over low heat 5 minutes. Add carrots, broth, wine, bay leaves, caraway, 1 tablespoon rosemary and 1 tablespoon thyme. Bring to boil. Return meats to pot. Cover; bake until veal is tender, about 2 hours.
  • Using slotted spoon, transfer meats and vegetables to large platter. Cut off string from veal. Slice veal; place on platter. Tent with foil. Boil juices in pot until slightly thickened, about 15 minutes. Spoon some juices over meat and vegetables. Serve, passing remaining juices separately.

PAN-ROASTED VEAL CHOPS WITH ARUGULA



Pan-Roasted Veal Chops with Arugula image

Categories     Roast     Rosemary     Veal     Arugula     Spring     Gourmet

Yield Makes 4 servings

Number Of Ingredients 11

4 (1- to 1 1/4-inch-thick) veal rib chops (10 to 12 oz each), bones frenched if desired
2 1/2 tablespoons unsalted butter
1 1/2 tablespoons olive oil
1 garlic clove
1/4 teaspoon salt
1 1/2 tablespoons balsamic vinegar
3 tablespoons minced shallot
1/2 cup dry white wine
1 cup low-sodium chicken broth
3/4 teaspoon minced fresh rosemary or 1/4 teaspoon dried, crumbled
2 small bunches arugula, trimmed

Steps:

  • Preheat oven to 425°F.
  • Pat veal chops dry and season with salt and pepper. Heat 1/2 tablespoon butter and 1/2 tablespoon oil in a 12-inch heavy skillet (see cooks' note, below) over moderately high heat until hot but not smoking, then sear chops until golden brown, about 3 minutes on each side. Transfer skillet to middle of oven and roast chops until an instant-read thermometer inserted horizontally into a chop registers 155°F (do not touch bone), 10 to 15 minutes (depending on thickness).
  • While chops are roasting, mash garlic to a paste with salt using a mortar and pestle (or mince and mash with a large heavy knife), then transfer half of paste to a bowl and whisk in 1/2 tablespoon vinegar, remaining tablespoon oil, and salt and pepper to taste.
  • Transfer chops to a plate and keep warm. Add shallot and remaining garlic paste to skillet and cook over moderate heat, stirring, until softened, about 1 minute. Add wine and remaining tablespoon vinegar and boil, scraping up brown bits, until reduced to about 2 tablespoons, about 4 minutes. Add broth and rosemary and boil until reduced by half, about 4 minutes. Remove from heat and add remaining 2 tablespoons butter, swirling skillet to incorporate, then stir in any veal juices accumulated on plate. Season with salt and pepper.
  • Add arugula to dressing and toss to coat. Serve chops with sauce and arugula.

VEAL RIB EYE WITH RAGOûT OF PEARL ONIONS, PEAS AND ARTICHOKES



Veal Rib Eye with Ragoût of Pearl Onions, Peas and Artichokes image

Categories     Onion     Marinate     Roast     Veal     Artichoke     Pea     Spring     Bon Appétit

Yield Makes 6 servings

Number Of Ingredients 5

1 4 3/4-pound veal rib eye, boned
1 red onion, finely chopped
6 tablespoons olive oil
1 tablespoon chopped fresh rosemary
Ragout of Pearl Onions, Peas and Artichokes

Steps:

  • Place veal in 13x9x2-inch glass baking dish. Sprinkle generously with salt and pepper. Mix red onion, 4 tablespoons oil and rosemary in bowl. Rub onion mixture over veal. Cover; chill overnight.
  • Preheat oven to 400°F. Scrape onion mixture off veal. Heat 2 tablespoons oil in heavy large skillet over high heat. Add veal and brown well on all sides, about 6 minutes. Transfer veal to roasting pan. Roast until thermometer inserted into center registers 130°F for medium-rare, about 35 minutes. Transfer meat to platter. Let stand 5 minutes.
  • Cut meat into 1/2-inch-thick slices. Arrange on plates. Add veal juices to ragout. Bring to simmer. Serve with veal.

DOUBLE SMOKY RIBS WITH BACON-BOURBON BBQ SAUCE



Double Smoky Ribs with Bacon-Bourbon BBQ Sauce image

Provided by Food Network

Time 1h50m

Yield 8 servings

Number Of Ingredients 21

3 pounds boneless country-style pork ribs (8 ribs)
2 tablespoons smoked paprika
1 tablespoon sugar
1 teaspoon onion powder
1 teaspoon garlic powder
2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
1/4 teaspoon cayenne pepper
2 large handfuls apple or hickory wood chips, soaked in water for at least 30 minutes
1 tablespoon vegetable oil
2 bacon slices, cut into 1-inch pieces
1 medium yellow onion, chopped
2 garlic cloves, minced
1 12-ounce bottle ketchup-style chili sauce (1 cup)
1/2 cup peach preserves
1/3 cup bourbon* (You may substitute orange juice)
1/3 cup cider vinegar
2 tablespoons spicy brown mustard
2 tablespoons Worcestershire sauce
2 tablespoons molasses (not blackstrap)
1/2 teaspoon hot red pepper sauce

Steps:

  • To make BBQ Sauce: Heat oil in medium saucepan over medium heat. Add bacon and cook, stirring occasionally, until crisp and browned, about 5 minutes. Using a slotted spoon, transfer bacon to paper towels, leaving fat in saucepan. Let bacon cool. Add onion to saucepan and cook, stirring occasionally, until golden brown, about 4 minutes. Stir in garlic and cook until fragrant, about 1 minute. Stir in chili sauce, peach preserves, bourbon, vinegar, mustard, Worcestershire sauce and molasses. Bring to a simmer and reduce heat to medium-low. Simmer, stirring often, until reduced by about one quarter, 20 to 25 minutes. Finely chop cooled bacon and stir into sauce; add hot pepper sauce. Let cool. Makes about 2 1/2 cups sauce. Sauce can be refrigerated for up to 4 days. To make ribs: Mix paprika, sugar, onion powder, garlic powder, salt, black pepper and cayenne pepper together in small bowl. Season ribs with paprika mixture. Let ribs stand at room temperature for 15 to 30 minutes. Prepare an outdoor grill for indirect cooking with medium heat, about 350 degrees F. For a gas grill: Use a smoker box or create one using small, shallow aluminum foil pan. Remove cooking grates. Preheat grill on high. Turn one burner off. Place disposable aluminum foil pan over a burner, adding 1 handful of drained chips. Replace grates. For a charcoal grill: Place large disposable aluminum foil pan on one side of charcoal grate and fill with 1 quart water. Build fire on opposite side, and let burn until coals are coated with white ash. Spread coals in grill opposite pan and let burn 15-20 minutes (you should be able to hold your hand about 1 inch above the grate for about 3 seconds). Add 1 handful of drained chips to coals. Position cooking grate in grill. Lightly oil grill grate. Grill ribs with indirect heat, with the lid closed, for 30 minutes. Add remaining drained chips to box or coals. Grill, with lid closed, turning occasionally, until tender, about 1 hour more. (On a charcoal grill, add more charcoal as needed to maintain temperature, leaving grill lid open for a few minutes to help charcoal ignite.) During the last 15 minutes, brush ribs with some of the sauce, turning every few minutes to glaze. Transfer to platter, cover tightly with aluminum foil, and let stand for 5 to 10 minutes. Serve hot with remaining sauce, if desired.

Nutrition Facts : Calories 370, Fat 21 grams, SaturatedFat 4.5 grams, Cholesterol 125 milligrams, Sodium 740 milligrams, Carbohydrate 9 grams, Fiber 1 grams, Protein 34 grams

SHEET PAN ROASTED VEGETABLES



Sheet Pan Roasted Vegetables image

Succulent roasted vegetables with a sweet and smoky, herby taste. Good for a main course with noodles or rice, or as a side dish.

Provided by JRCROSBY31

Categories     Side Dish     Vegetables     Tomatoes

Time 2h

Yield 24

Number Of Ingredients 16

8 zucchini, peeled and chopped
1 eggplant, peeled and diced
8 carrots, diced
16 cherry tomatoes
2 red onions, sliced
1 red bell pepper, sliced
1 yellow bell pepper, sliced
½ cup olive oil
1 teaspoon dried rosemary
1 teaspoon dried thyme
2 bay leaves, crushed
1 teaspoon dried oregano
2 cloves garlic, minced
2 tablespoons fresh lemon juice
1 teaspoon grated lemon zest
salt and pepper to taste

Steps:

  • In a large bowl mix the zucchini, eggplant, carrots, tomatoes, onions and peppers with the oil, rosemary, thyme, bay leaves, oregano, garlic, lemon juice, lemon zest, salt and pepper. Cover and chill for at least 2 hours, and preferably overnight.
  • Preheat oven to 400 degrees F (200 degrees C).
  • On a large roasting pan, roast the vegetables, uncovered, for 20 minutes, or until the tomatoes have split and the edges of some of the vegetables are starting to crisp. Remove from the oven and stir before returning to the oven for another 20 minutes. At this time reduce heat to 200 degrees F (95 degrees C) and continue cooking until vegetables are tender, turning every 20 minutes.

Nutrition Facts : Calories 71.9 calories, Carbohydrate 7.3 g, Fat 4.7 g, Fiber 2.3 g, Protein 1.5 g, SaturatedFat 0.7 g, Sodium 11.1 mg, Sugar 3.6 g

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