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Ingredients

• 1/4 cup  plus 2 tablespoons extra-virgin olive oil
• 4   thyme sprigs
• 1   garlic clove, coarsely chopped
• 4 12-ounce  bone-in veal rib chops
• 2 cups  Cabernet Sauvignon
• 2   large shallots, finely chopped
• 1 tablespoon  unsalted butter
• 2 tablespoons  all-purpose flour
• 2 cups  beef stock
•   Salt and freshly ground pepper
•   Potato Puree

Description

Chef Robert Wiedmaier Gives Butchering Demos At The Butcher's Block In Alexandria, Virginia. At His Restaurant Next Door, Brabo, He Serves Elegant Dishes, Like This Veal Chop. To Make The Wine Sauce Even More Complex, Use Demiglace (concentrated Veal

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