Braised Veal Chops with Red Wine

by Gavan on October 18, 2008

Braised Veal Chop

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.

Recipe:
Serves 2-4

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
S&P

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.

Braised Veal Chop Braised Veal Chops

All recipes are made with the finest quality farmers market whole foods, natural and non-processed ingredients as much as possible.

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{ 6 comments… read them below or add one }

David Hall October 19, 2008 at 5:25 am

Loving the new site Gavan! Have updated with new bookmark. Very nice recipe too, my type of food.

Cheers
Dave

Melissa October 30, 2008 at 3:43 pm

That’s a fantastic plate. I love braising veal also. Jotting this down for future use…

Gareth April 13, 2014 at 6:08 am

Lovely smells coming from the kitchen!Yet to eat but if it tastes as good as smells.. well done!

Jeff May 8, 2014 at 3:12 am

looks great!
But till the bone falls off ? Wont the veal be over done?

Gavan June 16, 2014 at 11:33 am

You want the meat to be super tender, able to eat it with a fork. By braising you’re cooking at a lower temp for a longer period of time.

Gavan June 16, 2014 at 11:34 am

Good man, cheers Gareth.

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