Veal with Mushroom-Sage Ragout

Ingredients

• 2 1/2 cups canned unsalted chicken broth
• 2 cups small broccoli florets
• 4 ounces fresh shiitake mushrooms
• quartered (if large
• cut each into 8 pieces)
• 4 ounces button mushrooms
• quartered
• 8 garlic cloves
• thinly sliced
• 1 tablespoon plus 1 teaspoon minced fresh sage
• 2 teaspoons fresh lemon juice
• 2 teaspoons arrowroot
• 2 teaspoons olive oil
• 8 ounces veal scallops
• well trimmed

Instructions

1. Heat broth in heavy large skillet over medium heat.
2. Add broccoli and cook until just tender, about 3 minutes.
3. Using slotted spoon, transfer broccoli to small bowl and reserve.
4. Boil broth until reduced to 1 1/2 cups, about 5 minutes.
5. Add all mushrooms, garlic, 1 tablespoon sage, lemon juice and arrowroot.
6. Simmer until sauce thickens and mushrooms are tender, 6 to 8 minutes.
7. (Can be prepared up to 6 hours ahead.
8. Cover broccoli and sauce separately and refrigerate.
9. Brush heavy large skillet with 1 teaspoon oil.
10. Season veal with salt and pepper.
11. Add half of veal to skillet and cook 2 minutes per side.
12. Transfer to plate and keep warm.
13. Repeat with remaining oil and veal.
14. Meanwhile, reheat sauce over low heat.
15. Add broccoli and remaining 1 teaspoon sage to sauce.
16. Season to taste wit salt and pepper.
17. Ladle sauce over veal and serve.