Pan-Seared Veal Chops with Apple Cognac Sauce
Combine 2 cups chicken stock and veal stock. Boil until reduced to 2 cups. Set aside for later.
Heat peanut oil in a 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 a fine sieve into a 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 peanut oil and olive oil mixture in a 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.