Grilled Veal with Merlot Sauce

Ingredients

• 3 tablespoons olive oil
• 1 1/2 cups carrots, chopped
• 1 1/2 cups celery, chopped
• 1 1/2 cups onions, chopped
• 3 tablespoons tomato paste
• 3 tablespoons black peppercorns, whole
• 1 1/2 tablespoons fresh rosemary
• 1 tablespoon lemon peel, grated
• 2 bay leaves
• 750 ml merlot
• 1 1/2 cups beef stock
• 1 1/2 cups low sodium chicken broth
• 4 veal chops, 1-inch thick
• 2 apples, sliced thin
• 1 tsp butter

Directions

1. 1 Heat oil in heavy large skillet over high heat. Add carrots, celery and onions; saute until vegetables are brown, about 10 minutes. Add tomato paste; stir 30 seconds. Add peppercorns, rosemary, lemon peel and bay leaves; stir 1 minute. Add wine. Boil until mixture is thick, about 15 minutes. Add both stocks and bring to boil. Reduce heat and simmer until liquid is reduced to about 3/4 cup and thickens to sauce consistency, about 20 minutes. Strain sauce. Season with salt and pepper. (Can be made 1 day ahead. Cover and refrigerate. Bring to simmer before using).
2. 2 Prepare barbecue (medium-high heat) or preheat broiler. Season veal with salt and pepper. Grill or broil to desired doneness, about 5 minutes per side for medium-rare.
3. 3 At the same time, place buttered apple slices onto grill for 2 minutes on each side.
4. 4 Transfer veal to plates. Spoon sauce over and serve.