This herb roasted rack of veal is decadent. It features the most luxurious cut of veal and is commensurately expensive. One chop per person yields especially generous portions.
- 1 (6-rib, if serving 6) 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 below)
- 1/4 c. Herbs de Provence or freshly chopped rosemary, basil and thyme
- 1 garlic clove, thinly sliced
- 2 T. French sea salt
- 1 T. Freshly cracked black peppercorns
- 2 t.s extra-virgin olive oil
- 3 tablespoons olive oil
- 1/2 c. white wine
- 2 T. butter
- 1 cup veal stock (can substitute chicken stock)
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 overnight.
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 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 some 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, which can be frozen for later use in a stew.