Here's a dazzling dinner centerpiece stuffed with a savory filling that complements the juiciness and tenderness of veal.
1 rack or veal (frenched)
1/4 cup shallots, finely chopped
1/4 cup celery, finely chopped
1 1/2 cloves garlic, chopped
1/4 cup scallions, finely chopped
1/2 tsp fresh sage, chopped
2 1/2 tbsp fresh thyme, chopped
1 1/4 cups frozen pre-cooked spinach
2 tbsp sour cream
1 cup coarse fresh breadcrumbs
Salt and freshly ground black pepper
Large eggs, whisked to blend
Thaw, cook, squeeze dry and chop spinach.
Let the veal rack sit at room temperature for 4 hours.
In a pan cook celery, shallots, and garlic.
Cover and stir occasionally until soft.
Add in spinach and sour cream,
Stir occasionally and cook for a couple more minutes.
Pour mixture into a bowl.
Add breadcrumbs, scallions, and herbs to the mixture.
Season with salt and pepper.
Stir in eggs.
Cover with plastic wrap and chill until firm.
Preheat oven to 450°.
Cut pockets into the meat near the bones for stuffing.
Season the veal rack generously with salt and pepper, oil, and sprinkle with thyme.
Place roast at the center in the lower rack, bones up.
Pull bones away from the meat and lightly pack stuffing into the pockets.
Roast for 20 minutes.
Reduce heat to 350° and continue roasting for 2-3 hours depending on preferred doneness.
Let rest for 30 minutes to 1 hour before serving.