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add the vinegar and raisins and stir to combine.

cover and cook on low for 5 to 6 hours, until the chops are tender. Carefully remove the chops from the sauce to a platter and cover with aluminum foil. Pour the sauce into a small saucepan, bring it to a boil, and continue to boil until the sauce is reduced and concentrated.

taste and adjust the seasoning. Serve the chops napped with some of the sauce and serve additional sauce on the side.

serves 6

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sage savvy

Sage is a pungent herb and is available both fresh and dried. For this dish, whole fresh leaves are best.

Veal Chops Braised with Confetti Peppers

This delightfully rustic dish makes the most of tastes of the Mediterranean. Colorful peppers and red onion highlight a braising liquid flavored with red wine, orange zest, oregano, and tomatoes. This dish makes a terrific weeknight dinner. Serve it with pasta or crusty bread to soak up the sauce.

1½ teaspoons salt

½ teaspoon freshly ground black pepper

3 cloves garlic, minced

1½ teaspoons dried oregano

3 tablespoons extra-virgin olive oil

6 veal chops, 1 to 1½ inches thick

2 medium onions, coarsely chopped

2 medium red bell peppers, seeded and cut into ½-inch slices

2 medium yellow bell peppers, seeded and cut into ½-inch slices

1 cup full-bodied red wine, such as Chianti or Barolo

One 15-ounce can crushed tomatoes, with their juice

Grated zest of 2 oranges

½ cup beef broth

1 cup chicken broth

make a paste with the salt, pepper, garlic, oregano, and 1 tablespoon of the olive oil in a small bowl. Rub the veal chops evenly with the paste. Heat the remaining 2 tablespoons oil in a large skillet over high heat. Add the chops a few at a time and brown on both sides.

transfer the veal to the insert of a 5- to 7-quart slow cooker. Add the onions and bell peppers to the same skillet and sauté until the vegetables begin to soften. Add the wine to the skillet and scrape up any browned bits from the bottom of the pan. Transfer the contents of the skillet to the slow-cooker insert. Add the tomatoes, orange zest, and both broths and stir to combine.

cover and cook on low for 4½ to 5½ hours, until the chops are tender. Taste and adjust the seasoning before serving.

serves 6

Veal Stews

Each of the three stews here has a different flavor, but they are all prepared using essentially the same technique, just with a few different herbs, spices, and vegetables. Since most of us don’t have veal stock in the freezer, a good approximation is a mixture of one part beef broth and two parts chicken broth. If you absolutely want to use veal stock, there are many mail-order companies that will ship it, and many gourmet retailers carry it as well.

Veal Stew with Forty Cloves of Garlic

A chicken dish called poulet sauté dauphinois, made famous by American chef, writer, and icon James Beard, has been prepared in the French region of Provence for years. Beard shocked his devotees by adding forty whole cloves of garlic to the stew, which became mellow, smoky, and sweet when simmered for a long period of time. In this slow-cooker meal, we’ll use veal stew meat, rather than chicken, which gives the dish a richer flavor and pairs well with cheesy mashed potatoes.

½ cup all-purpose flour

1½ teaspoons salt

½ teaspoon freshly ground black pepper

2½ pounds boneless veal shoulder or shank, cut into 1-inch pieces

3 tablespoons extra-virgin olive oil

¼ cup tomato paste

1 teaspoon dried thyme

½ cup dry white wine or vermouth

1 cup chicken broth

½ cup beef broth

1 bay leaf

40 cloves garlic, peeled

mix the flour, salt, and pepper in a large zipper-top plastic bag. Add the veal, toss to coat, and shake off any excess. Heat the oil in a large skillet over high heat. Add the veal a few pieces at a time and sauté until browned on all sides.

transfer the browned meat to the insert of a 5- to 7-quart slow cooker. When all the veal is browned, add the tomato paste, thyme, and