Pan Roasted Double Veal Rib With Bouquet Of Vegetables Recipe

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Nutrition per serving    (USDA % daily values)
CAL
1276
FAT
71%
CHOL
133%
SOD
38%

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Ingredients for 2 servings

Olive oil

6 to 8 asparagus spears, cut into 2-inch lengths

10 pearl onions, peeled

1 baby artichoke, trimmed

3 to 4 fingerling potatoes, scrubbed

2 sprigs fresh sage

1/4 cup shelled fava beans

2 ounces Madeira

Salt and freshly ground black pepper

1 (20-ounce) double cut veal rib chop, trimmed to 1 bone

2 tablespoons butter

1/4 cup shelled English peas

1/2 cup veal stock (or canned chicken broth)

1/4 cup small diced carrots, zucchini, and yellow squash

1/4 pound mushrooms, quartered

2 sprigs fresh thyme

6 to 8 cloves roasted garlic

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