Pan-Seared Veal Chops with Apple Cognac Sauce
6 cups chicken stock
Combine 2 cups chicken stock and veal stock; boil until reduced to 2 cups.
Heat 4 Tbsp oil in heavy large saucepan over medium heat. Add veal shank bone and onion and cook until browned, stirring frequently, about 15 minutes; do not burn. Add mushrooms and stir 1 minute. Stir in 8 Tbsp cognac, scraping up browned bits. Add reduced chicken-veal stock mixture, remaining chicken broth, apples, shallots, thyme and peppercorns and bring to boil, skimming surface foam from surface. Reduce heat and simmer gently for 1 hour to blend flavors.
Strain sauce through fine sieve into clean saucepan, pressing on solids to extract as much liquid as possible. Degrease. If necessary, simmer until reduced to 1-1/4 cup (or 1-1/2 cups). Stir in remaining 4 Tbsp cognac. (Can be prepared 1 day ahead. Cool, cover and refrigerate. Reheat before continuing.)
Whisk in butter one piece at a time. Add lemon juice. Season with salt. Keep warm in double boiler over gently simmering water.
Preheat oven to 375º. Pat veal dry. Season with salt. Heat 6 Tbsp peanut oil and olive oil mixture in heavy large ovenproof skillet over medium heat. Add chops and cook until golden brown crust forms, about 5 minutes. Turn chops over. Transfer skillet to oven and cook chops until meat thermometer registers 140 º for medium-rare, about 10 minutes. Watch closely…don’t overcook.
Ladle sauce onto warmed plates. Top with chops. Serve with onion pudding.
Serve with Ferrari-Carano Reserve Chardonnay.