Andrew Zimmern Cooks: Veal Marsala - Andrew Zimmern

Ingredients

• 2 bone-in rib veal chops, roughly 12 ounces each (I like the rib bones to be about 4 inches long, protruding from the steak)
• 1 cup flour
• Salt and pepper
• 5 tablespoons salted butter
• 6 whole sage leaves
• 3 sprigs rosemary
• 6 garlic cloves, whole in their paper
• 3 shallots, sliced
• 3 cups mixed fresh wild mushrooms (maitaki, oyster, cremini, hen of the woods, chanterelles, trumpets, etc.), cleaned gently with a vegetable brush
• 1 cup marsala wine (look for a good imported Italian marsala, classified as DOC and Reserva)
• 1 cup chicken stock, preferably homemade
• Lemon zest, for garnish