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Spring Veal Chops with Peas and Carrots and Vermouth Jus with Parmesan Risotto
Makes 8 Servings
*2 or 3 shallots, sliced
*2 tablespoons butter
*1 cup dry vermouth
*4 cups Mohegan Sun Veal Stock
*2 sprigs fresh thyme
*1/2 teaspoon black peppercorns
*Pinch of caraway seeds
*8 (14-16 ounce) veal chops
*Kosher salt and freshly ground black pepper to taste
*3 tablespoons olive oil
*32 baby carrots, peeled
*1/2 cup green peas
*1/2 cup fava beans, peeled
*2 tablespoons olive oil
*1 tablespoon butter
*Parmesan Risotto
1To prepare the vermouth jus, saute the shallots in the butter in a large saucepan until tender, about 3 or 4 minutes. Deglaze the saucepan with the vermouth and cook until reduced by 1/2.
2Add the Veal Stock, thyme, peppercorns and caraway seeds. Bring to a boil and cook until reduced to 2 cups. Strain and discard the solids.
3To prepare the veal with peas and carrots, preheat oven to 400F degrees. Season the veal chops with kosher salt and pepper. Heat 3 tablespoons olive oil in a saute pan and add the veal chops. Sear over medium-high heat until well browned. Remove to a roasting pan and roast for 10 to 12 minutes, turning over once.
4Blanch the carrots, peas and fava beans separately in boiling salted water in saucepans, cooking until each is tender. Shock each immediately in ice water to stop the cooking process and drain.
5Heat 2 tablespoons olive oil in a saute pan and add the peas and carrots. Saute until tender. Season with kosher salt and pepper and add the butter.
6To serve, spoon the Parmesan Risotto onto serving plates. Spoon the vegetable mixture beside the risotto. Place a veal chop on each plate, arranging the bone between the risotto and vegetables. Spoon the vermouth jus over the veal chops.
From Under the Mohegan Sun: A Celebration of Cuisine & Culture from the culinary team at Mohegan Sun, Uncasville, CT