Ring Bros. Marketplace - Baby Veal Chops with Pinot Noir Pan Reduction

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Recipes

Baby Veal Chops with Pinot Noir Pan Reduction
Serves 4

2 Baby Veal Racks
2 tsp. Rosemary
2 tsp. Thyme
1 Tbsp. Parsley, chopped
1 Tbsp. + 1 tsp. Garlic, minced
1 cup Brown Veal Stock
1/2 cup Pinot Noir
8 Asparagus Tips
8 Baby Carrots, blanched
8 Red Pearl Onions
1 Tbsp. Sun Dried Tomatoes, sliced
4—2 oz. slices Polenta
Olive Oil as needed
2 tsp. Fresh Butter
Salt and Pepper to taste
3 Tbsp. Shredded Parmesan

    Brush the veal racks with some oil and rub with the 1 Tbsp. of garlic. Season with salt and pepper. Heat approx. 2 Tbsp. of oil in a sauté pan. Carefully place the veal in the pan and sauté on all sides until it is 1/2 degree under your desired doneness. Remove the veal from the pan and keep warm. If the oil needs to be changed, do that now. Reheat the pan and add the vegetables. Sauté until the vegetables have caramelized. Remove the vegetables and keep them with the veal. Deglaze the pan with the wine. Add the stock, remaining garlic and herbs and reduce by 2/3. While the sauce is reducing grill or sauté the polenta. When the sauce has reduced whip in the fresh butter and adjust seasonings.

To Serve:
    Place the polenta in the center of the plate. Arrange the vegetables on top of the polenta. Slice the veal racks into chops and stand them around the polenta crossing the rib bones. Drizzle with the reduction, sprinkle the parmesan over the plate and serve.