Roasted Rack of Veal with Wild Mushroom Sauce
Preparation
30 MIN
Cooking
1 H
Servings
6

Roasted Rack of Veal with Wild Mushroom Sauce

Ingredients

    Rack of Veal

  • 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

    Wild Mushroom Sauce

  • 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

Preparation

Rack of Veal

  1. With the rack in the middle position, preheat the oven to 200 °C (400 °F).
  2. Tie the rack of veal, placing herbs against meat. Season with salt and pepper.
  3. 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.

Wild Mushroom Sauce

  1. Meanwhile, in a bowl, soak mushrooms in boiling water for about 15 minutes. Set aside.
  2. In a saucepan, soften shallots in butter. Season with salt and pepper. Sprinkle with flour and cook for about 1 minute, stirring constantly. Add Marsala wine and bring to a boil, stirring with a whisk. Add veal stock, maple syrup, mushrooms, and reserved soaking water. Bring to a boil and reduce by three quarters or until sauce begins to be slightly syrupy, about 15 minutes. Add cream and heat through. If necessary, reduce again to get about 430 ml (1 ¾ cups) of sauce. Adjust seasoning.
  3. Slice meat. Serve and drizzle with sauce. Serve with roasted carrots and mashed cauliflower.