29: Braised Veal Chops / Root Vegetables

My friend, Carlin, bought me a cookbook for my birthday last week. It’s called Cooking for Two: Perfect Meals for Pairs by Jessica Strand, and the theory behind the book is that two people cook together for each other in one meal. The author continues that this is a good book for those that regularly cook for two people because now the difficulty of adjusting recipes, which are normally meant for 4-6 people, is made simple. Some will argue that adjusting a recipe for two is a no brainer, something I agree with, but the book makes it easy. Plus, it was a sweet gift since I regularly cook for two, and I love braising meats  this time of year.

In my typical fashion, I do things a little different than what the recipe says should be done. The recipe calls for lamb shanks, and I had veal chops in the fridge. Marjoram, a wonderfully minty and citrus-y herb in the oregano family, is the spice in the recipe, but I used oregano (and thyme) since fresh marjoram was not available. I also add some veal stock during the cooking process, omit the bay leaf, and dice my own tomatoes instead of using the canned variety.

The braised veal chops came out magnificent. The veal was so tender a knife was not required – how you know, without a doubt, that you have braised your meat correctly. The broth was exquisite, bursting with flavor, and the seasonal vegetables were a nice touch.

Ingredients and Directions:

2 veal chops

1 ½ cups of a hearty red wine

½ cup veal stock (optional)

8 baby carrots

6 cippolini onions (or really small onions), peeled

8-10 fingerling potatoes, washed

1 ½ cups of diced tomatoes

Zest of an orange

Oregano (or marjoram if you got it)

1 garlic clove, minced

2 sprigs thyme

Olive oil

Parsley, minced for garnish

Salt and pepper

Preheat your oven to 375 degrees. Season veal with salt and pepper, and be sure to pat the seasoning into the chops.

Heat some oil in a dutch oven over medium high heat. Brown your veal chops for a few minutes per side, per inch, and set the chops aside. Add some olive oil to browned bits in the pot, and turn heat down to medium. Sauté the garlic for 1-2 minutes after oil is heated. Add the chops, tomatoes, zest, oregano, thyme, and ¾ cup of the wine. Bring to a simmer, and let the flavors meld for 10 minutes.

Cover the pot, and place in the oven for 30 minutes. Now add the onions, carrots, potatoes, and veal stock if you’re using it. Cook for another 30 minutes. Flip the chops in the broth, and add the remaining ¾ cup of red wine. Cook for another 30 minutes. Remove pot from oven, and season with salt and pepper.

Place the chops in the center of a plate, spoon broth over chops with a slotted spoon, and garnish.

Enjoy!