Three 26-ounce mutton chops
3 ounces canola oil, plus more for drizzling
6 ounces mutton trimmings, cut into small cubes
3 tablespoons chopped shallots
1 tablespoon thinly sliced garlic
4 ounces white wine
4 cups veal stock
1 bunch fresh mint
Freshly ground black pepper
Sauteed escarole, for serving
Have your butcher prepare the chops from a saddle of fresh mutton, cutting the loin crosswise.
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