Veal Chops, Osso Buco Style
Tender veal chops are simmered with tomatoes, herbs, and wine.
Equipment
Ingredients
- 1 tablespoon olive oil
- 4 pounds bone-in veal shoulder chops
- ½ teaspoon salt
- ¼ teaspoon ground black pepper
- 4 carrots peeled and chopped
- 3 stalks celery thinly sliced
- 2 onions chopped
- 4 garlic cloves finely chopped
- 1 can 14½ ounces whole tomatoes in juice
- 1 cup dry white wine
- 1 can 14½ ounces chicken broth
- 1 bay leaf
- 1 package 10 ounces frozen peas, thawed
- ½ teaspoon grated fresh lemon peel plus additional for garnish
Instructions
- Preheat oven to 350°F.
- In 6-quart Dutch oven, heat oil over medium-high heat until hot.
- Sprinkle veal chops with salt and pepper on both sides.
- Add to Dutch oven in three batches, and cook 8 to 9 minutes per batch or until veal is browned on both sides, turning over once.
- Transfer veal to plate.
- Add carrots, celery, onions, and garlic to pot and cook over medium heat 12 minutes or until lightly browned and tender, stirring occasionally.
- Return veal and any juices from plate to Dutch oven.
- Stir in tomatoes with their juice, wine, broth, and bay leaf.
- Heat to boiling over high heat, stirring and breaking up tomatoes with side of spoon.
- Cover Dutch oven; bake 1 hour and 15 minutes or until veal is very tender when pierced.
- (Instant-read meat thermometer should register 145°F.
- ) Transfer veal to platter.
- Skim cooking fat from liquid.
- Cook sauce on range top over medium-high heat about 10 minutes or until slightly thickened, stirring often.
- Add peas and lemon peel; cook 2 minutes.
- To serve, discard bay leaf.
- Transfer veal to dinner plates.
- Spoon sauce over veal; sprinkle with additional lemon peel for garnish.
Nutritional Information
Calories: 270 kcal
