GRILLED VEAL CHOPS WITH MERLOT SAUCE

GRILLED VEAL CHOPS WITH MERLOT SAUCE image

Categories Beef

Yield 4 servings

Number Of Ingredients 12

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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 peel
2 bay leaves
1 750-ml bottle merlot or other dry red wine
1 1/2 cups beef stock or canned broth
4 10 ounce veal chops (about 1 inch thick)

Steps:

Heat oil in heavy large skillet over high heat. Add carrots, celery and onions, saute until vegetables are brown, about 10 minutes, add tomato paste, stir 30 seconds, add peppercorns, rosemary, lemon peel 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 back to a boil before using.) Prepare barbecue (medium high heat) or pre heat broiler. Season veal with salt and pepper. Grill or broil to desired doness, about 5 minutes per side for medium rare. Transfer veal to plates. Spoon sauce over and serve.