© Con Poulos
Active Time
30 MIN
Total Time
2 HR 45 MIN
Yield
Serves : 4

Frasca Food and Wine restaurant in Boulder, Colorado, is inspired by the Friuli region of Italy; co-owner and wine director Bobby Stuckey serves a number of edgy Friulian wines. This veal dish is particularly good with slightly tannic "orange" wines like Gravner's Ribolla Gialla.    More Veal Recipes  

How to Make It

Step 1    

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.

Step 2    

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.

Step 3    

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°.

Step 4    

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.

Step 5    

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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