BRAISED VEAL SHOULDER CHOPS RECIPES

Steps:

• Preheat oven to 400 degrees F; season veal with pepper and half the salt.
• Place in a baking dish and surround with carrots and onions; dot veal with butter and roast until veal is lightly brown, about 25 to 30 minutes.
• Add lemon, bay leaves, garlic, and cloves to dish and mix with vegetables; add stock, wine and remaining salt.
• Reduce heat to 350 degrees F and braise, uncovered, basting every 10 minutes, until tender, about 90 minutes.
• Transfer veal and vegetables to a serving platter and keep warm.
• Strain pan juices into a heat proof bowl, skimming off and discarding fat.
• Heat a saucepan over medium heat and boil vinegar until reduced and syrupy and about 1 teaspoon.
• Stir in pan juices, increase heat to high and boil until reduced by half; taste and adjust seasonings.
• Spoon sauce over veal or serve on the side.

Steps:

• For the chops, cut the extra backbone pieces and remove any loose ribs, gristle, and excess fat; if tail is loose, wind it around the body of the meat and skewer in place. Dry meat thoroughly with paper towels. Heat 2 tablespoons of butter and 1 of the olive in a pan, and when butter foam begins to subside, arrange as much meat in the pan as will easily fit 1 layer. Brown 3-4 minutes on each side, regulating heat so the butter is very hot but not browning. Remove meat to a side dish if you have not browned al at once, and brown the rest of the veal with more butter or oil if needed.
• Season the meat on both sides with salt and pepper to taste, and arrange in a pan in 1 even layer. Set over moderate heat, stir in the shallots, and cook 2 minutes, then pour in the wine and enough stock to come half way up the meat. Add the herbs and bring to a simmer. Cover the pan, and maintain at a slow, steady simmer throughout cooking, basting the meat several times with the liquid from the pan. The meat should be finished in 50-60 minutes, and should be tender when pierced with a knife.
• Arrange the veal on a platter; cover and keep warm in a turned-off oven, door ajar, for the few minutes it will take to finish the sauce. Skim the surface fat off of the cooking juices, bring to a boil, skimming, and boil down rapidly until liquid is almost syrupy. Carefully correct the seasoning, to taste, adding the lemon juice to taste. Remove from heat and swish in the 3 tablespoons of soft butter, ½ a tablespoon at a time. Spoon the sauce over the chops, sprinkle with parsley, and serve immediately.