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Lavender Roasted Veal with Fresh Bean Ragout
A tantalizing veal entree for your holiday dinner!
Serves 6 to 8
Ingredients:
- 2 lbs veal chop
- 4 lbs fresh unshelled beans
- 1 large onion
- 2 lbs fresh tomatoes, seeded
- 2 red peppers
- 4 garlic cloves, chopped
- 1 teaspoon “Herbes de Provence”
- 1 sprig of rosemary
- 1 cup chicken or veal broth
- 8 tablespoon of extra-virgin olive oil
- 8 sprigs of lavender
- Kosher salt and freshly ground black pepper
Directions:
Slice the onion and heat 3 tablespoons of olive oil in a large soup pot. Saute the sliced onion, stirring occasionally. Add the seeded and sliced tomatoes, and let cook for 5 min. Add the garlic, herbs, rosemary sprigs, beans, and salt and pepper.
Cover completely with water. Bring to a boil and then reduce the heat. Cover and simmer for 30 min until the beans are tender. In a non-stick pan, heat 1 teaspoon of unsalted butter combined with olive oil. Sear the veal chop 10 min per side (the interior should be slightly pink). When the chop is cooked, wrap it in aluminum foil and let sit for 5-10 min.
Return the skillet to the heat and pour in the chicken/veal broth. Scrape the bits from the bottom, add half of the lavender sprigs, and let the sauce reduce.
Transfer the chop to a serving platter and spoon the sauce over it. Pour the beans into a serving bowl and toss with the rest of the lavender sprigs. Season with salt and pepper to taste, and serve with the veal chop.
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