Veal Rack with Roasted Vegetables and Thyme Glaze
Veal Rack with Roasted Vegetables and Thyme Glaze
Author: A Taste of Excellence, Rudi Sodamin
Recipe type: Main
Serves: 4
Ingredients
- 1 (7-bone) rack of veal (about 5 pounds), frenched
- 2 tablespoons freshly ground black pepper, or to taste
- 2 tablespoons freshly ground black pepper or to taste
- 2 tablespoons fresh thyme leaves, plus 1 cup chopped fresh thyme
- ¼ cup chopped fresh parsley
- 2 tablespoons finely minced garlic
- ¼ cup olive oil
- 2 cups white wine
- 2 tablespoons unsalted butter
- 3 large shallots (about
- ⅔ cup), chopped
- 2 tablespoons sherry vinegar
- 4 cups veal stock reduced by
- half with ½ tablespoon tomato paste
- 1 bay leaf
- Roasted vegetables, optional
Instructions
- Directions
- - for the Veal
- Preheat oven to 500°F. Pat veal dry thoroughly with paper towers (veal is a very moist meat and you want it to brown rather than steam).
- In a small bowl, combine salt, pepper, 2 tablespoons thyme leaves, Parsley, garlic, and olive oil.
- Rub veal thoroughly with this mixture, pressing herbs to adhere, and place it in a roasting pan.
- Transfer to oven and roast for about 20 minutes, or until well browned.
- Reduce oven temperature to 300°F.
- Roast veal for 20 to 40 minutes more.
- Inserting an instant-read thermometer in the thickest part of the meat to determine the doneness you prefer (126°F for medium rare. 134°F for medium, or 150°F for medium-well).
- Remove pan from oven.
- Transfer veal to a warm
- platter, and allow to rest for 10 minutes, tented with foil.
- - for the Sauce
- Tilt roasting pan and spoon off and discard any fat, leaving drippings behind.
- Place pan over medium heat and add wine, stirring to dissolve any solids stuck in the bottom of the pan.
- Scrape contents of pan into a large glass measuring cup or a medium saucepan; reserve.
- Heat butter in skillet over medium heat.
- Add shallots and cook, stirring, until starting to turn brown, add 1 cup chopped thyme and cook, stirring, for 30 seconds. Add reserved pan drippings and vinegar, reduce liquid by half.
- Add veal stock reduction and bay leaf.
- Simmer until sauce thickens and coats the back of a spoon. Pour any collected juices from veal roast into sauce in skillet;
- heat through, about 1 minute. Season with salt and pepper and strain into a saucepan; keep warm.
- To Serve
- Cut veal into chops and divide among warmed plates.
- Spoon sauce over and around chops and serve immediately with roasted vegetables, if desired.
(Visited 22 times, 1 visits today)
Posted in 
Tags: Leave a Reply
Veal Cookbook Guide
Veal Cookbook Guide
Now available to buy online only for $19.95 with Free Shipping Worldwide.
Great Veal Recipes and photos. Highly Recommended.
Veal Cookbook
Feedburner
