I picked up a gorgeous Veal Rack from William at Pike Market’s BB Ranch this week! A tumultuous array of recipes cascade through my mind, as I ponder where to begin!
I wanted to do something Big and Showy!! Veal Rack is the baby to a bone-in Prime Rib, so I decided to prepare it in a similar style; seasoned and roasted then finished with a spectacular pan sauce ~“Veal Rack Oloroso”
Once your meat is 130 degrees, pull it from the oven and set aside to rest. It will continue to rise in temperature. I prefer to do a veal roast medium rare. The young meat is a bit too chewy, if rare.
While the roast is resting, add shallot and sliced mushroom to the pan. You will probably need to add a little more olive oil. Just as these are nearly done, add minced shallot and fresh sage. Don’t burn these! A generous round of Oloroso Jerez Sherry deglazes and gives incredible flavor. note: This sherry is dry, yet loaded with hazelnut and caramel notes! Reduce the sherry a bit and add stock. You will need to adjust seasoning as your sauce reduces. To finish, mount with cold butter and serve over slices of pretty pink veal.
The beauty above was served with baby gold potatoes, roasted in the pan with the veal.
Enjoy! Chef Celinda