Grilled Veal Rib Chop with Grilled Fennel & Tomato Cassoulet

(Serves 4)

Grilled Fennel and Tomato Cassoulet:

1 whole fennel – separate bulb into layers, chop stalks and fronds into medium dice.

4 Roma tomatoes, halved

1 tablespoon olive oil

1 tablespoon minced garlic

2 15 1/2-ounce cans navy beans, rinsed and drained

1/2 cup chicken stock

salt and pepper to taste

Grill fennel bulb and tomato lightly. Set aside to cool and then medium dice. Heat oil in skillet over medium heat and sweat stalks of fennel and garlic. Add beans, stock, diced fennel and tomatoes. Simmer for 10 minutes and add fennel fronds. Serve warm or cool and refrigerate until needed.

Espagnole Sauce:

2 tablespoons olive oil

1 large carrot

1 small onion

1 stalk celery

1 tablespoon minced garlic

2 tablespoons tomato paste

4 cups veal stock

salt & pepper to taste

Chop carrot, onion and celery to a fine dice. Heat oil in skillet over medium heat. Add vegetables and garlic and sweat gently for 10 minutes. Add tomato paste and cook until caramelized. Add veal stock, reduce heat and simmer for 30 minutes. Season with salt and pepper to taste.

4 12-ounce veal rib chops (Have the butcher french the bones.)

Grill veal chops to desired doneness. Divide cassoulet between four plates. Place veal on top of cassoulet and top with espagnole sauce.