Provençal-Style Rack of Veal
Featured in the book Ma cuisine week-end Book (French Version)
Ingredients
- 10 cloves garlic, chopped
- 1/4 cup (55 g) butter, softened
- 1 rack of milk-fed veal, 6 chops, about 4 lb (2 kg), trimmed (see note)
- 12 plum tomatoes, peeled, seeded and halved
- 12 cipollini onions (small and sweet Italian onions)
- 3 zucchini, diced
- 1 thyme sprig, leaves only
- 1 rosemary sprig, leaves only
- 3 bay leaves
- 1 cup (250 ml) chicken broth
- 1/2 cup (125 ml) white wine
- 2 tbsp flat-leaf parsley, chopped
Instructions
- With the rack in the middle position, preheat the oven to 230 °C (450 °F).
- In a small bowl, combine 2 cloves of garlic with the butter. Spread over the meat. Season with salt and pepper. Set aside.
- Place the remaining ingredients, except for the parsley, in a 33 x 23-cm (13 x 9-inch) baking dish. Season with salt and pepper. Place the meat on the vegetables.
- Bake for 15 minutes, then reduce the oven’s temperature to 190 °C (375 °F) and bake for about 1 hour and 15 minutes. Remove from the oven when the meat thermometer reads 63 °C (145 °F).
- Remove the meat from the baking dish, wrap with aluminum foil and let rest for 15 minutes. Sprinkle the vegetables with the parsley. Keep warm. Slice and serve topped with the vegetable mixture and broth.
- On a work surface, slice the meat. Serve the meat with the vegetables and drizzle with bouillon.
Featured in the book Ma cuisine week-end Book (French Version)