Ingredients Jump to Instructions ↓

  1. 2 tablespoons 30ml Extra-virgin olive oil

  2. 2 tablespoons 30ml Butter

  3. 1 tablespoon 15ml Red sweet onion - peeled, and (medium)

  4. Thinly sliced 1 Leek - tops removed, (medium)

  5. Washed and thinly sliced

  6. 1/4 cup 59ml Balsamic vinegar

  7. 1/2 lb 227g / 8oz Button mushrooms - wiped clean,

  8. And thinly sliced 5 Carrots - scraped, and Cut into 1" pieces

  9. 2 1/2 lbs 1135g / 40oz Veal shoulder chops - wiped dry

  10. 1/2 teaspoon 2 1/2ml Fine sea salt

  11. Grinding of coarse black pepper

  12. 1 cup 237ml Dry white wine

  13. 1 tablespoon 15ml Finely-minced rosemary

Instructions Jump to Ingredients ↑

  1. Heat 1 tablespoon of the olive oil and 1 tablespoon of the butter in an ovenproof saute pan. Stir in the onions and leeks and cook the mixture over medium heat until the onions and leeks are wilted. Raise the heat to high, stir in the balsamic vinegar, and cook, stirring occasionally, until the vinegar evaporates. Remove the onions and leeks to a dish and set aside.

  2. Add the remaining olive oil and butter to the pan, stir in the mushrooms and cook them until all their liquid has been given off. Remove the mushrooms to the dish with the leeks and onions.

  3. Preheat the oven to 325 degrees.

  4. Dry the meat well on both sides with paper towels and add the pieces in a single layer to the pan; brown them well on both sides. Sprinkle the meat with the salt and pepper. Return the onion mixture to the pan and add the carrots. Slowly pour in the wine along the side of the pan. Cover the pan tightly and transfer it to the oven.

  5. Cook for about 1 1/4 hours, or until the meat is fork tender. Ten minutes before the dish is done, sprinkle the rosemary over the top of the meat. Cut the meat into serving pieces; transfer the mixture with the juices to a serving platter and serve immediately.

  6. This recipe yields 4 servings.


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