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Grilled Veal Chops with Merlot Sauce



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Ripe Bunches of Merlot Grapes, Chateau La Grave Figeac, Saint Emilion, Bordeaux, France
Ripe Bunches of Merlot Grapes, Chateau La Grave Figeac, Saint Emilion, Bordeaux, France
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Grilled Veal Chops with Merlot Sauce

Bon Appetit August 1995

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3 tablespoons olive oil
1 1/2 cups chopped carrots
1 1/2 cups chopped celery
1 1/2 cups chopped onions
3 tablespoons tomato paste
3 tablespoons whole black peppercorns
1 1/2 tablespoons chopped fresh rosemary or
1 1/2 teaspoons dried
1 tablespoon grated lemon zest
2 bay leaves
A 750-ml bottle Merlot or other dry red wine
1 1/2 cups beef stock or canned broth
1 1/2 cups chicken stock or canned broth
Four 10-ounce veal chops (about 1 inch thick)

Heat oil in large heavy skillet. Add carrots, celery and onions; sauté until vegetables are brown, about 10 minutes. Add tomato paste; stir 30 seconds. Add peppercorns, rosemary, lemon zest and bay leaves; stir 1 minute. Add wine. Boil until mixture is thick, about 15 minutes. Add both stocks and bring to boil. Reduce heat and simmer until liquid is reduced to about 3/4 cup and thickens to sauce consistency, about 20 minutes. Strain sauce. Season with salt and pepper. (Can be made 1 day ahead. Cover and refrigerate, Bring to simmer before using.)
Prepare barbecue (medium-high heat) or preheat broiler. Season veal with salt and pepper. Grill or broil to desired doneness, about 5 minutes per side for medium-rare. Transfer veal to plates. Spoon sauce over and serve.
Serves 4.

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