Veal Chop with Jus
The sauce accompanying this dish is made from a rich, concentrated veal stock.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.saveur.com.
Cooking tools:
- Instant-read thermometer
- Fine-mesh sieve
- Slotted spoon
- Pot
- Saucepan
- Skillet
- Oven
- Stove
- Chef's knife
- Cutting board
- Spoon
- Plate
- Measuring cup
- Measuring spoon
- Paring knife
- Whisk
Ingredients
- 4 tbsp. canola oil
- 4 lb. boneless veal breast, trimmed of fat, cut into 1" cubes
- 1 yellow onion, roughly chopped
- 1 carrot, roughly chopped
- 1 head garlic, halved crosswise
- 4 sprigs thyme
- 1 1 1⁄2- lb. bone-in veal chop, about 2 1/2" thick
- 4 tbsp. extra-virgin olive oil
- Kosher salt
- freshly ground black pepper
- 2 tbsp. unsalted butter
- 2 sprigs rosemary
- 2 cloves garlic
- 4 oz. shiitake mushrooms, stemmed and quartered
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