Pan Roasted Double Veal Rib With Bouquet Of Vegetables Recipes

SHEET PAN ROASTED VEGETABLES

Steps:

• In a large bowl mix the zucchini, eggplant, carrots, tomatoes, onions and peppers with the oil, rosemary, thyme, bay leaves, oregano, garlic, lemon juice, lemon zest, salt and pepper. Cover and chill for at least 2 hours, and preferably overnight.
• Preheat oven to 400 degrees F (200 degrees C).
• On a large roasting pan, roast the vegetables, uncovered, for 20 minutes, or until the tomatoes have split and the edges of some of the vegetables are starting to crisp. Remove from the oven and stir before returning to the oven for another 20 minutes. At this time reduce heat to 200 degrees F (95 degrees C) and continue cooking until vegetables are tender, turning every 20 minutes.

ROASTED DOUBLE VEAL CHOPS

Steps:

• Preheat oven to 400°F.
• Cook pancetta in 1 tablespoon oil over moderately low heat in a large heavy skillet, stirring occasionally, until browned and fat is rendered. Transfer pancetta to paper towels to drain, reserving fat in skillet.
• 3Pat chops dry and season with salt and pepper. Increase heat under skillet to moderately high, then brown chops in fat on all sides, adding more oil if necessary. Transfer chops to a small flameproof roasting pan, bone sides down, and set skillet aside.
• Roast chops in middle of oven until an instant-read thermometer inserted 2 inches into center of meat (without touching bone) registers 135°F for medium, about 1 hour. Transfer chops to a cutting board and let stand, covered loosely with foil, 15 minutes (internal temperature will rise to about 140°F).
• Discard all but about 1 tablespoon fat from skillet. Heat over moderate heat until hot but not smoking, then cook garlic, stirring, until fragrant, 30 seconds. Add wine to skillet and deglaze by boiling over high heat, scraping up brown bits. Add stock and boil until mixture is reduced to about 3/4 cup.
• Finish sauce while chops are standing:
• Deglaze roasting pan with wine mixture. Transfer to a small saucepan and skim off any fat. Reheat and swirl in butter, parsley, and thyme. Stir in any juices accumulated on cutting board, pancetta, and pepper to taste.
• With chops on their sides, cut parallel to bones into thin slices, then serve with sauce.

PAN-ROASTED VEAL STUFFED WITH SPINACH

Steps:

• Remove any large, thick stems from the spinach and rinse the leaves in cold water. Put the spinach in a pot with just the water that clings to the leaves and sprinkle with salt. Cover and cook over medium-high heat until all the spinach is wilted. Drain in a colander and press with a large spoon to remove as much water as possible.
• Lay the veal flat and trim the excess fat (do not remove all of it, or the roast will be too dry when done). Spread the spinach over the veal and add the garlic cloves evenly spaced apart. Roll up the veal jelly-roll fashion and tie it securely with kitchen twine.
• Put the butter and vegetable oil in a heavy braising pan that will hold the veal comfortably and place it over high heat. When the oil and butter are hot, put in the veal and brown it well on all sides. Season with salt and pepper, then add the wine. Allow the wine to bubble for 1 to 2 minutes to evaporate the alcohol and use a wooden spoon to loosen the tasty bits stuck to the bottom of the pan. Add the tomatoes. When they begin to bubble, lower the heat so that the contents of the pan cook at a gentle but steady simmer. Cover the pan with the lid slightly askew and cook until the meat is tender when pierced with a fork, about 1 1/2 to 2 hours. Turn the meat from time to time and add a little water to the pan if all the liquid evaporates before the veal is done.
• When ready to serve, cut the veal in slices about 1/2 inch thick and remove the twine. If the sauce in the pan needs to be reduced, raise the heat and cook until it is thick enough to coat a spoon. Arrange the veal slices on a platter and pour the hot sauce over them. Serve at once.

FAMILY-STYLE VEAL ROAST

Steps:

• Mix 2 tablespoons garlic, 2 tablespoons rosemary, 1 tablespoon thyme and lemon peel in bowl. Rub over veal. Sprinkle with salt and pepper. Cover; chill overnight.
• Preheat oven to 350°F. Heat oil in heavy 8 1/2- to 10-quart pot over medium-high heat. Add veal; brown on all sides, about 8 minutes. Using tongs, transfer veal to roasting pan. Add ribs and ham hocks to pot; brown on all sides, about 8 minutes. Using tongs, transfer to same pan. Add sausage to pot; sauté until brown, about 3 minutes. Using slotted spoon, transfer to same pan. Add onions and 1 tablespoon garlic to pot. Sauté over low heat 5 minutes. Add carrots, broth, wine, bay leaves, caraway, 1 tablespoon rosemary and 1 tablespoon thyme. Bring to boil. Return meats to pot. Cover; bake until veal is tender, about 2 hours.
• Using slotted spoon, transfer meats and vegetables to large platter. Cut off string from veal. Slice veal; place on platter. Tent with foil. Boil juices in pot until slightly thickened, about 15 minutes. Spoon some juices over meat and vegetables. Serve, passing remaining juices separately.