- 1/2 pound pearl onions
- 1 1/4 pounds fingerling potatoes
- 2 large parsnips, peeled and cut into 3/4-inch pieces
- 2 large carrots, cut into small pieces
- 1 head of garlic, cloves peeled
- 3 tablespoons extra-virgin olive oil
- Salt and freshly ground black pepper
- One 4-bone rack of veal, left untrimmed (about 5 pounds)
- 1 tablespoon chopped rosemary
- 1 tablespoon chopped thyme
- 2 cups chicken stock
- 3 tablespoons cold unsalted butter
- 1 tablespoon sherry vinegar
How to make this recipe
- Preheat the oven to 375°. In a saucepan of boiling water, blanch the pearl onions for 30 seconds. Drain the onions. Trim the tops and bottoms and let the loose skins slide off.
- In a large roasting pan, toss the onions, potatoes, parsnips, carrots and garlic cloves with the olive oil. Season with salt and pepper and spread the vegetables in an even layer.
- Season the veal with salt and pepper and rub the rosemary and thyme into the layer of fat. Nestle the veal in the vegetables, fat side up. Roast for 1 hour and 45 minutes, until an instant-read thermometer inserted in the thickest part of the meat registers 140°.
- Transfer the veal to a carving board and let rest for 15 minutes. Spoon the vegetables into a bowl; keep warm. Pour off the fat from the roasting pan and reserve. Set the pan over moderately high heat, add the chicken stock and bring to a boil. Cook over high heat for 2 minutes, scraping up the browned bits. Strain the pan juices into a small saucepan and boil over high heat until reduced to 3/4 cup, about 7 minutes. Remove the pan juices from the heat and let cool for 2 minutes. Whisk in the butter, 1 tablespoon at a time. Season with salt and pepper and stir in the vinegar.
- Carve the veal into 4 chops and transfer to plates. Spoon a little of the reserved fat over the meat and serve with the vegetables, passing the sauce at the table.
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