Ingredients
- 1/4 cup plus 2 tablespoons extra-virgin olive oil
- 4 thyme sprigs
- 1 garlic clove, coarsely chopped
- Four 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
Food & Wine
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