Roasted Rack of Veal with Wild Mushroom Sauce
Roasted Rack of Veal with Wild Mushroom Sauce
Ingredients
- 1 rack of veal of 6 chops, about 3 1/2 lbs (1.6 kg)
- 3 sprigs fresh rosemary
- 3 sprigs fresh thyme
- 2 cloves garlic, peeled and lightly crushed
- 2 tablespoons (30 ml) olive oil
- Salt and pepper
- 14 g dried sliced porcini mushrooms
- 14 g dried morels
- 1 cup (250 ml) boiling water
- 2 shallots, finely chopped
- 3 tablespoons (45 ml) butter
- 1 tablespoon (15 ml) unbleached all-purpose flour
- 1 cup (250 ml) Marsala wine
- 2 containers 300 ml veal stock
- 2 tablespoons (30 ml) maple syrup
- 1/2 cup (125 ml) 35% cream
Instructions
- With the rack in the middle position, preheat the oven to 200 °C (400 °F).
- Tie the rack of veal, placing herbs against meat. Season with salt and pepper.
- In a large skillet, brown meat with garlic in oil. Place in a square baking dish. Roast for about 50 minutes or until a thermometer inserted in the centre of the meat reads 55 °C (131 °F). Place the rack of veal in a serving dish and allow the temperature to rise to about 60 °C (140 °F) Let rest for about 10 minutes.
Roasted Rack of Veal with Wild Mushroom Sauce