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.
Wild Mushroom Sauce
Meanwhile, in a bowl, soak mushrooms in boiling water for about 15 minutes. Set aside.
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.
Slice meat. Serve and drizzle with sauce. Serve with roasted carrots and mashed cauliflower.
Recipes with the "Healthy Pick" stamp have been evaluated by a registered dietitian member of the Ordre professionnel des diététistes du Québec.