• Cooking Time: 15 minutes
• Servings: 6 servings
• Preparation Time: 40 minutes
• 1/2 oz. Dried porcini mushrooms
• 1 fl. Oz. Butter, melted
• 1 fl. Oz. Shallots, minced
• 2 Garlic cloves, chopped
• 2 lb Ground veal
• 1/4 tsp. Nutmeg, ground
• 1 tsp. Salt
• 1/4 tsp. Black pepper
• 16 fl. Oz. Heavy cream
• 9 1/2 oz. Fresh breadcrumbs
• 6 Lamb bones
• 6 Baby fennel, braised
• 6 Mushrooms
• Clarified butter as needed

1. Soak the porcini mushrooms in hot water until soft, for approximately 30 minutes. Drain then rinse under cold water to remove sand.
2. Heat a small sauté pan over medium heat and add the butter, mushrooms, shallot and garlic. Sauté until the shallots are trans lucent and the mushrooms are tender, for approximately 5 minutes. Set aside to cool and then chill in refrigerator.
3. Place the vela in a bowl. Add the nutmeg, salt and pepper. Gradually stir in the heavy cream into the veal mixture until it is all incorporated. Fold in 4 ounces of the bread crumbs and the mushroom mixture.
4. Divide mixture into six portions. Shape them into patties about 1 inch thick. Insert a bone rib into each of the patties so that it resembles a veal chop. Carefully roll the patties in the remaining bread crumbs.
5. Heat a large sauté pan over medium heat. Add enough clarified butter to cover the bottom of the pan. Place the chops in the pans and pan fry until they are golden brown, about 5 minutes. Do this in batches if necessary.
6. Serve with braised baby fennel and sautéed mushrooms.

This recipe was interesting because we took a bone from one piece of meat and used it for another type of meat in a different dish. It was good.