Veal meat is best slow-cooked, preferably roasted without overcooking to bring out the best of its melt-in-the-mouth soft and velvety texture and rich flavor. Here is a recipe that will surely make any occasion more special.
INGREDIENTS
Rack of veal
2 veal racks (Frenched)
1 tsp dried rosemary
½ tsp parsley
1 tsp marjoram
2 tbsp extra virgin olive oil with hot pepper
2 cloves garlic, crushed
salt and pepper
Mushroom sauce
128 g porcini mushrooms
128 g chanterelles
3 tbsp Echire butter
1 tbsp all-purpose flour
2 yellow onions, finely chopped
2 tbsp pure bee honey
1 cup Grillo dry white wine
1 ¼ cup veal stock
½ cup whipping cream
DIRECTIONS
Rack of veal
Preheat the oven to 200°C (400°F) with the roasting rack placed in the middle of the oven.
Tie up the rack of veal, rubbing the herbs over the meat then season with salt and pepper.
In a large skillet, heat olive oil then sauté the crushed garlic.
Brown the veal rack over medium-high heat.
Transfer the veal rack in the roasting pan and roast in the oven for 50 minutes more or less (thermometer at 55°C when inserted at the center of the meat).
Once cooked, place on a serving platter and let rest for 10 minutes.
Mushroom sauce
Put butter in a pan and add the yellow onions.
Sprinkle it with salt and pepper.
Add flour and continue cooking for about a minute while stirring.
Then the wine and bring to a boil, continue to stir with a whisk.
Add the veal stock, mushrooms, honey, and water (when needed).
Bring back to a boil and reduce liquid, continue to cook until the sauce is slightly syrupy.
Add whip cream and continue to heat, reducing the liquid if needed.
Season according to taste.
Top the sauce on the veal rack.
Serve with roasted baby carrots and cauliflower purée.
