Roasted Rack of Veal with Root Veggies

Roasted Rack of Veal with Root Veggies

Roasted Rack of Veal with Root Veggies
 
Roasted Rack of Veal with Root Veggies
Recipe By:

Ingredients
  • ½ lb. pearl onions
  • 1 ½ lbs. fingerling potatoes
  • 2 large parsnips, peeled and cut into 1” pieces
  • 2 large carrots, cut into small pieces
  • 1 head of garlic, cloves peeled
  • 3 T. extra-virgin olive oil
  • Salt and black pepper
  • 1 (4-bone rack of veal) left untrimmed
  • 1 T. chopped rosemary
  • 1 T. chopped thyme
  • 2 c. chicken broth
  • 3 T. cold butter
  • 1 T. sherry vinegar

Instructions
  1. Preheat oven 375. In saucepan in salted boiling water, blanch pearl onions for 30 seconds. Drain. Trim tops and bottoms and let skins fall off.
  2. In large roasting pan, toss onions, potatoes, parsnips, carrots and garlic with olive oil. Season and spread veggies in even layer.
  3. Season veal and rub the chopped rosemary and thyme into the layer of fat. Nestle the veal into the veggies, fat side up.
  4. Roast 1 hour and 45 minutes, until inserted thermometer reads 140 in the thickest part.
  5. Transfer veal to carving board and let rest 5 minutes. Spoon veggies into bowl and keep warm.
  6. Pour off fat from the roasting pan and save. Set pan over moderate high heat and add stock and bring to boil. Cook for 2 minutes and scraping up browned bits.
  7. Strain pan juices into a small saucepan and boil over high and reduce to ¾ c. Remove from heat and let cool for 2 minutes. Whisk in butter, 1 T. at a time.
  8. Season sauce with salt and pepper and stir in vinegar.
  9. Carve rack into 4 chops and transfer to serving plates. Spoon a little of reserved fat over the met and serve with roasted veggies, passing the sauce with the meal.

 

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