4 veal rib chops
3 tbsp. olive oil
1 shallot, finely diced
2 tbsp. rosemary (fresh)
4 cloves garlic, chopped
1/4 tsp. anise
1/2 tsp. black pepper
3 bay leaves
1 tbsp. balsamic vinegar
1/2 c. dry white wine

Warm olive oil in a small saucepan. Add shallots, rosemary and garlic. Let sizzle for 2 minutes. Combine this mixture with anise, pepper, bay leaves, vinegar and wine. Stir well. Pour this marinade over the chops in a baking dish with garlic and rosemary equally distributed around the meat. Cover and let stand for 6-8 hours spooning marinade over meat frequently. Grill chops about 8 minutes per side.