Ingredients:
1 bone-in
breast of veal cut into 6 ribs (about 6 lbs.), plus trimmings
⅛ Kosher salt
⅛ freshly
ground black pepper
4 teaspoon unsalted butter
4 teaspoon extra-virgin
olive oil
12 cloves
garlic, unpeeled and lightly crushed
5 sprigs
fresh thyme
5 fresh sage
leaves
4 yellow
onions, chopped
2 ribs
celery, chopped
1 sprig of
fresh rosemary
4 pounds tomatoes,
quartered, or two 28-ounces cans whole peeled tomatoes, drained
2 cups white
wine
4 cups veal
stock
4 large
trimmed artichoke hearts with stems
1 lemon,
juiced
1 cup baby
spinach, for garnish
Preparation:
Heat oven to 275˚.
Season veal
with salt and pepper.
Tie each rib
crosswise with three lengths of kitchen twine spaced 1"–2" apart and
trim excess twine with scissors.
Melt butter
and 2 teaspoons oil in an 8-qt. Dutch oven, over medium-high heat.
Working in
batches, add veal ribs and trimmings and cook, turning occasionally, until well
browned.
Transfer veal
to a plate, reserving liquid in pot.
Return pot to
medium-high heat.
Add garlic,
thyme, sage, onions, celery, and rosemary and cook, stirring occasionally,
until browned, about 10 minutes.
Add tomatoes
and cook, stirring, for 5 minutes.
Add wine and
boil until reduced to 1 cup, about 10 minutes.
Add reserved
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.
Transfer veal
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.
Reserve
garlic and discard remaining solids.
Bring cooking
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,
12–15 minutes.
Drain
artichokes and let cool; slice lengthwise into ½ “-thick strips.
In a 12"
skillet, heat remaining oil over medium heat.
Add
artichokes and sauté until golden brown, about 5 minutes.
Remove pan
from heat and season artichokes with salt; keep warm.
To serve,
heat oven to broil and arrange a rack 6" from broiler element.
Brush veal
with some of the sauce, transfer to oven, and broil until caramelized, 3–5
minutes.
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.
Serve 6.
Thanks for linking in, Maria. You are such a great supporter of Food on friday - I have now put you in the group that gets the first heads up each week. Cheers
ReplyDeleteThank you very much for that kind consideration, Carole.
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