Braised Veal Chops with Mushrooms and Onions
A rich and flavorful veal dish cooked in a mixture of red wine and stock, served with tender vegetables.
Ingredients
- ●4 veal chops
- ●1 large onionchopped
- ●8 oz mushroomsbutton or cremini
- ●1 cup red winedry
- ●1 cup beef broth
- ●2 tbsp tomato paste
- ●1 tsp dried thyme
- ●1 tsp dried rosemary
- ●3 cloves garlicminced
Instructions
- 1
Season the veal chops with salt and pepper.
- 2
Heat oil in a large Dutch oven over medium-high heat.
- 3
Sear the veal chops until browned, about 2-3 minutes per side.
- 4
Remove the veal from the pot and set aside.
- 5
Add the chopped onion to the pot and cook until softened, about 5 minutes.
- 6
Add the mushrooms to the pot and cook until they release their liquid and start to brown, about 5 minutes.
- 7
Add the red wine to the pot and bring to a boil.
- 8
Scrape up any browned bits from the bottom of the pot.
- 9
Add the beef broth, tomato paste, thyme, and rosemary to the pot.
- 10
Return the veal chops to the pot and bring to a boil.
- 11
Cover the pot and transfer to the oven.
- 12
Braise the veal for 20-25 minutes, or until tender.
- 13
Remove the pot from the oven and let it cool slightly.
- 14
Serve the veal chops with the sauce spooned over the top.