Two 14-oz veal chops
1/2 cup olive oil
6 cloves garlic
4 sprigs rosemary
4 sprigs thyme
1 pinch chili flakes
salt and pepper to taste
Marinate the veal in 1/4 cup olive oil, 3 cloves garlic, 2 sprigs rosemary, 2 sprigs thyme, and chili flakes for 4 to 6 hours.
Wipe off marinade and season veal with salt and pepper.
Sear veal in a very hot pan until golden on all sides.
Remove and transfer veal to another pan. Crush and add remaining garlic and remaining sprigs of thyme and rosemary. Coat generously in olive oil.
Transfer to a 225°F oven and roast slowly, turning over every 5 minutes. Coat in oil and ensure even cooking.
Remove veal when it reaches an internal temperature of 130°F.
Allow meat to rest for 8 minutes.
Slice veal and serve with porcini mushrooms and bone marrow and preserved lemon jus (recipes to right and on page 9).
For the Porcini Mushrooms
olive oil as needed
2 cloves garlic, lightly crushed
1/4 lbs porcini mushrooms,
wiped clean and sliced in half
1 pinch chili flakes
2 tsp parsley, chopped fine
Cover the bottom of a heated sauté pan with olive oil and add garlic. Sauté garlic until lightly browned.
Remove the garlic and add the porcini mushrooms.
Sauté until golden brown, seasoning with salt and chili flakes.
Once tender, finish with parsley and reserve.
Bone Marrow and Preserved Lemon Jus
1 cup shallots, sliced thin
olive oil
1 pinch chili flakes
(plus more to taste)
4 cups brown chicken stock
2 tbsp bone marrow, diced
2 tbsp preserved Meyer lemon, diced
1 sprig thyme
1 sprig rosemary
salt to taste
2 tsp parsley, fine chiffonade
Caramelize the shallots in olive oil with a pinch of chili flakes.
Add the stock and bring to a simmer.
Reduce to a third of original volume, then strain.
Add the bone marrow, preserved lemon, thyme, and rosemary.
Bring to just below a simmer and taste for seasoning, adding a pinch of chili flakes if necessary and salt.
Remove thyme and rosemary.
Add parsley and reserve.
