breast of veal cut into 6 ribs (about 6 lbs.), plus trimmings
ground black pepper
4 teaspoon unsalted butter
4 teaspoon extra-virgin
garlic, unpeeled and lightly crushed
1 sprig of
4 pounds tomatoes,
quartered, or two 28-ounces cans whole peeled tomatoes, drained
trimmed artichoke hearts with stems
1 cup baby
spinach, for garnish
with salt and pepper.
Tie each rib
crosswise with three lengths of kitchen twine spaced 1"–2" apart and
trim excess twine with scissors.
and 2 teaspoons oil in an 8-qt. Dutch oven, over medium-high heat.
batches, add veal ribs and trimmings and cook, turning occasionally, until well
to a plate, reserving liquid in pot.
Return pot to
thyme, sage, onions, celery, and rosemary and cook, stirring occasionally,
until browned, about 10 minutes.
and cook, stirring, for 5 minutes.
Add wine and
boil until reduced to 1 cup, about 10 minutes.
veal ribs and trimmings, and any juices from the plate, along with veal stock.
Bring to a simmer, cover, and bake until veal is tender, about 2 hours.
to an aluminum foil-lined baking sheet; set aside.
Skim fat from
surface of cooking liquid.
Set a ﬁne
strainer over a 4-qt. saucepan; strain cooking liquid.
garlic and discard remaining solids.
liquid to a boil, reduce heat to medium-high, and simmer until liquid has
thickened and coats the back of a spoon, about 30 minutes. Season sauce with
salt; keep warm.
Meanwhile, put artichokes and lemon juice in a
large pot of salted water.
Bring to a
boil, reduce heat to medium-low, and simmer until artichokes are just tender,
artichokes and let cool; slice lengthwise into ½ “-thick strips.
In a 12"
skillet, heat remaining oil over medium heat.
artichokes and sauté until golden brown, about 5 minutes.
from heat and season artichokes with salt; keep warm.
heat oven to broil and arrange a rack 6" from broiler element.
with some of the sauce, transfer to oven, and broil until caramelized, 3–5
Using a spatula, divide veal between 6 serving plates and spoon some
of the sauce over top of each.
Arrange artichokes and reserved garlic around
veal and garnish with baby spinach.
You can serve
this awesome recipe with some other from our collection.