Braised Veal Shoulder Chops with Pickled Radish & Herbs
Place a large Dutch oven over medium-high heat and add oil. Once oil is hot, sear one veal chop at a time on each side until browned, about 3 minutes; remove from pan and repeat with remaining veal chop.
Return veal chops to Dutch oven and add remaining ingredients; add water as necessary to just barely cover the veal chops. Allow the liquid to come to a simmer and then reduce heat to low. Simmer covered for approximately 2 to 3 hours or until meat is tender and easily breaks apart with a fork.
While the veal is braising, prepare the radish salad. To a small saucepan over medium-high heat, add vinegar, water, sugar, and salt. Once the sugar and salt has dissolved, remove from heat, and add radish slices. This mixture can be made in advance and stored in the fridge for up to two weeks.
When the veal is tender, turn off heat and remove from the Dutch oven. For the sauce, skim off any fat and increase the heat to high. Allow the remaining liquid to reduce by half and become thick and syrupy.
To serve, remove the bones from the veal chops and shred into large chunks. Place veal over rice and spoon the sauce over it (removing the star anise); top with pickled radish and fresh herbs.
Ingredients
Directions
Place a large Dutch oven over medium-high heat and add oil. Once oil is hot, sear one veal chop at a time on each side until browned, about 3 minutes; remove from pan and repeat with remaining veal chop.
Return veal chops to Dutch oven and add remaining ingredients; add water as necessary to just barely cover the veal chops. Allow the liquid to come to a simmer and then reduce heat to low. Simmer covered for approximately 2 to 3 hours or until meat is tender and easily breaks apart with a fork.
While the veal is braising, prepare the radish salad. To a small saucepan over medium-high heat, add vinegar, water, sugar, and salt. Once the sugar and salt has dissolved, remove from heat, and add radish slices. This mixture can be made in advance and stored in the fridge for up to two weeks.
When the veal is tender, turn off heat and remove from the Dutch oven. For the sauce, skim off any fat and increase the heat to high. Allow the remaining liquid to reduce by half and become thick and syrupy.
To serve, remove the bones from the veal chops and shred into large chunks. Place veal over rice and spoon the sauce over it (removing the star anise); top with pickled radish and fresh herbs.