Balsamic-Braised Brussels Sprouts with Pancetta

• 2 tablespoons extra-virgin olive oil
• 2 tablespoons unsalted butter
• 1 pound small Brussels sprouts, washed and trimmed
• 1/4 pound pancetta, finely diced
• 2 tablespoons finely diced shallots
• 1 tablespoon minced garlic
• 1/4 cup balsamic vinegar
• 1 cup veal stock
• Kosher salt and freshly ground black pepper

1. Heat a large saute pan over high heat for 2 minutes.
2. Swirl in the olive oil and butter, and wait another minute.
3. Add the Brussels sprouts, and season them with 1 teaspoon salt and some pepper.
4. Shake the pan, rolling the Brussels sprouts around to help them brown evenly.
5. After a few minutes, turn the heat to medium, and cook another 3 to 4 minutes, until the sprouts soften slightly.
6. Add the diced pancetta to the pan and cook a minute or two, until it starts to crisp.
7. Stir in the shallots and garlic, and cook another minute or so, until theyre translucent.
8. Pour in the balsamic vinegar and reduce by half.
9. Add the veal stock and reduce to about a 1/4 cup, stirring and shaking the pan often to glaze the Brussels sprouts.
10. If you start to run low on liquid before the sprouts are cooked, add a little water to the pan.
11. Serve immediately, or transfer to a baking sheet to cool.

extravirgin olive oil, unsalted butter, brussels, pancetta, shallots, garlic, balsamic vinegar, veal stock, kosher salt

Taken from www.epicurious.com/recipes/food/views/balsamic-braised-brussels-sprouts-with-pancetta-390986 (may not work)