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Herb-Roasted Rack of Veal




Source of Recipe


Second Helpings from Union Square Cafe: by Danny Meyer and Michael Roman


List of Ingredients




1/4 cup coarsely chopped (1-inch pieces) fresh summer savory,
thyme sprigs, or sage leaves
1 garlic clove, thinly sliced
1 tablespoon coarse sea salt
1 teaspoon cracked black peppercorns
2 tablespoons extra-virgin olive oil
1 (6-rib) rack of veal, chine removed, and denuded (deckle removed
and fat trimmed to a thin layer), bones frenched, and meat tied
between each rib (5 to 5 1/2 pounds trimmed; see Note)
3 tablespoons olive oil
1/2 cup white wine
1 cup chicken stock or veal stock
1 tablespoon butter

Recipe



1. In a small bowl, combine the savory, thyme, or sage, the garlic, salt, pepper, and extra-virgin olive oil. Place the veal in a baking dish and rub all over with the seasoned oil. Cover the baking dish with plastic wrap and refrigerate for 5 to 8 hours.
2. Preheat the oven to 350 degrees F.
3. Brush off and set aside the garlic, peppercorns, and herbs adhering to the veal. Heat 2 tablespoons of the olive oil in a 14-inch, heavy-bottomed skillet or a small roasting pan over medium heat. Add the veal and brown on both sides, about 15 minutes total.
4. Adjust the veal so that it is bone side down in the pan and roast in the oven for 20 minutes. Turn the veal bone side up and continue to roast until the meat registers 125 degrees F on a meat thermometer, 30 to 40 minutes longer. Transfer the roast veal to a serving platter, loosely cover with foil, and let rest at least 15 minutes.
5. Pour off the fat from the skillet or roasting pan. Add the remaining 1 tablespoon of oil and heat over medium-high heat until smoking. Toss in the reserved herbs, garlic, and peppercorns and cook, stirring, for about 1 minute. Pour in the wine and reduce until almost dry. Add the stock and any juices that have accumulated on the platter with the veal and reduce by about two-thirds, or until the sauce thickens slightly. Whisk in the butter until just melted, and adjust the seasoning to taste. Strain the sauce into a gravy dish and cover.
6. Remove the twine and carve the rack of veal into 6 chops. Serve the chops with the sauce.

Note: Ask your butcher for all the meat trimmings. You can freeze them for
later use, either cubed in a stew, ground for juicy veal burgers, or braised with tomatoes and vegetables for a pasta ragu.

Wine Suggestions: Serve with an elegant, medium-bodied red such as a
mature Pomerol or St. Emilion, a Burgundy from the Côte de Beaune,
or a California pinot noir.


Serves 6-8.