Braised meats to me are like comfort foods that you would have on cold Autumn/Winter evening. I can remember Mum making braised veal or lamb chops with mash potatoes and gravy on a typical dark wet summer’s winter’s evening. The house would be warm and cozy from the oven being on for so long and the aromas that filled the kitchen were brilliant.
1 1/2 lbs. organic veal chops
1/2 red onion – thinly sliced
2 cloves garlic – minced
8 oz button mushrooms – sliced
11/2 cups red wine
1 bouquet garni – thyme, oregano, bay leaf
3 tbsp. olive oil
In hot saute pan, season and sear the veal chops ’til golden brown in 1 tbsp. olive oil. Set aside. In same pan reduce heat to medium, add another tbsp. olive oil and saute onion for 2 mins. Add garlic and mushrooms and cook for additional 3-4 mins until soft. Remove to casserole dish. De-glaze saute pan with red wine and scrape all the good bits from the bottom, add to mushroom onion mix. Place seared chops, bouquet garni and broth in dish. Bring to a boil and once boiling reduce to a simmer and cover. Cook for 2/1/2 – 3 hours or until the meat begins to fall off the bone.
All recipes are made with the finest quality farmers market whole foods, natural and non-processed ingredients as much as possible.