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    Slow Roasted Veal Chop

    Servings: 2


    INGREDIENTS


    For the slow-roasted veal:

    • Two 14-oz veal chops

    • ½ cup olive oil

    • 4 sprigs thyme

    • 4 sprigs rosemary

    • 1 pinch chili flakes

    • salt and pepper to taste

    For the Porcini Mushrooms:

    • olive oil as needed

    • 2 cloves garlic, lightly crushed

    • ¼ lbs porcini mushrooms, wiped clean and sliced in half

    • 1 pinch chili flakes

    • 2 tsp parsley, chopped fine

    For the Bone Marrow and Preserved Lemon Jus

    • 1 cup shallots, sliced thin

    • olive oil

    • 1 pinch chili flakes (plus more to taste)

    • 4 cups brown chicken stock

    • 2 tbsp bone marrow, diced

    • 2 tbsp preserved Meyer lemon, diced

    • 1 sprig thyme

    • 1 sprig rosemary

    • Salt to taste

    • 2 tsp parsley, fine chiffonade


    DIRECTIONS


    For the slow-roasted veal:

    1. Marinate the veal in ¼ cup olive oil, 3 cloves of garlic, 2 sprigs rosemary, 2 sprigs thyme, and chili flakes for 4 to 6 hours.

    2. Wipe off marinade and season veal with salt and pepper.

    3. Sear veal in a very hot pan until golden on all sides.

    4. Remove and transfer veal to another pan. Crush and add remaining garlic, and remaining sprigs of thyme and rosemary. Coat generously in olive oil.

    5. Transfer to a 225°F oven and roast slowly, turning over every 5 minutes.

    6. Remove veal when it reaches and internal temperature of 130°F.

    7. Allow meat to rest for 8 minutes.

    8. Slice veal and serve with porcini mushrooms and bone marrow and preserve lemon jus.


    For the Porcini Mushrooms

    1. Cover the bottom of a heated sauté pan with olive oil and add garlic. Sauté garlic until lightly browned.

    2. Remove the garlic and add the porcini mushrooms.

    3. Sauté until golden brown, seasoning with salt and chili flakes.

    4. Once tender, finish with parsley and reserve.

    For the Bone Marrow and Preserved Lemon Jus

    1. Caramelize the shallots in olive oil with a pinch of chili flakes.

    2. Add the stock and bring to a simmer.

    3. Reduce to a third of original volume, then strain.

    4. Add the bone marrow, preserved lemon, thyme, and rosemary.

    5. Bring to just below a simmer and taste for seasoning, adding a pinch of chili flakes if necessary and salt.

    6. Remove thyme and rosemary.

    7. Add parsley and reserve.


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