1 rack of veal 8-9 lbs, 6 ribs, frenched
1/2 cup butter, room temperature
2 Tablspoon fresh sage, chopped
4 cloves garlic, minced
salt and pepper
2 sweet potatoes, cut into 1/2 inch medallions
3 parsnips, cut into 1/2 inch medallions
1 large onion, cut in half and sliced lengthwise into 1/2 inch slices
2 Tablspoon olive oil
2 Tablspoon fresh sage
2 cup chicken stock
1/2 cup pinot noir
2 Tablspoon demi glace

Preheat oven to 450° F

Mix butter, sage, garlic and salt and pepper until combined.
Generously salt and pepper the veal.
Spread butter over veal covering all surfaces and let sit at room temperature for one hour.
Place a large roasting pan over two burners and heat to medium high.
Brown veal on all sides, about three minutes per side.
Toss vegetables with olive oil and sprinkle around the veal.
Place pan in oven and roast, stirring vegetables every ten minutes, for about 45 minutes or until internal temperature of veal is 130°.
Take veal out of pan and let rest on a separate plate, cover loosely with foil.
Spoon vegetables around serving platter and cover.
Deglaze roasting pan with wine and transfer all of the juice and bits into sauce pan.
On high heat, add chicken stock and demi glace whisking constantly until all combined and the demi glace is melted in.
Slice veal using the rib bones as guide, set on platter with vegetables and spoon sauce over the veal.
Pour a glass of Santa Rita Hills Pinot Noir and enjoy!

Serves six

Recipe by Megan Thomas Download printer-friendly version