Veal Chop with Chanterelles and Sage Butter Recipe
A bone-in veal chop pan seared in cast iron and finished with golden chanterelles and a sage brown butter.
Veal recipes and cooking guides from We Know Meat: osso buco, scaloppine, chops, and braises, cooked to keep this lean meat tender.
A bone-in veal chop pan seared in cast iron and finished with golden chanterelles and a sage brown butter.
Osso buco is the reason to buy veal shank. The name means bone with a hole, a nod to the marrow-filled center of the cross-cut shank, and it is one of the great braises of northern Italy. Cook it slowly and the tough shank turns fork-tender while the marrow melts into the sauce and enriches…