Roasted Rack of Veal with Mushroom and New Potatoes is mouth watering. The meat is tender. The flavors are rich.
Veal is the meat of calves, in contrast to the beef from older cattle. Veal can be produced from a calf of either sex and any breed; however, most veal comes from young males of dairy breeds which are not used for breeding. Generally, veal is more expensive than beef from older cattle.
Veal has been an important ingredient in Italian, French and other Mediterranean cuisines from ancient times.
The veal is often in the form of cutlets, such as the Italian cotoletta or the famous Austrian dish Wiener Schnitzel. Some classic French veal dishes include fried escalopes, fried veal Grenadines (small, thick fillet steaks), stuffed paupiettes, roast joints, and blanquettes.
Because veal is lower in fat than many meats, care must be taken in preparation to ensure that it does not become tough. Veal is often coated in preparation for frying or eaten with a sauce. Veal Parmigiana is a common Italian-American dish made with breaded veal cutlets (However, for those that keep kosher, the Parmesan cheese is either eliminated from the recipe or can be substituted with a non-dairy cheese).
If you've never had veal before, it tastes like a cross between beef and lamb. It's extremely tender when properly cooked.
My recipe for roasted rack of veal with mushroom and new potatoes is slow cooked for hours and infused with saffron and white wine.
I hope you enjoy!
Roasted Rack of Veal with Mushrooms and New Potatoes
DESCRIPTION
INGREDIENTS
INGREDIENTS
- 5 lbs veal (4-6 pound rack of veal)
- ½ teaspoon rosemary
- 20 threads saffron
- 1 teaspoon onion powder
- 4 cloves garlic (peeled and lightly crushed)
- ⅓ cup vegetable oil (to sear veal)
- Salt and pepper (to taste)
- 16 ounces mushrooms (your favorite kind)
- 1 cup water
- 2 tablespoon unbleached all-purpose flour
- 4 cups white wine ( Sauvignon Blanc, Pinot Grigio, Pinot Gris, Pinot Blanc or Sémillon)
- 3 tablespoon chicken consomme
INSTRUCTIONS
PREPARATION
- Add vegetable oil to frying pan and bring to high heat. Rinse the rack of veal under cold water, then pat dry with paper towels. Liberally salt and pepper the rack of veal on both sides. Once the oil begins to smoke, carefully place the rack in the pan and sear on each side for 2-3 minutes until golden. Remove from frying pan and place into a dutch oven or large covered pot.
- With the rack in the middle position, preheat the oven to 400 °F.
- Add flour to the frying pan oil and drippings, lower heat to medium, while stirring into a roux. Then add 3 cups of white wine to the roux while stirring. Add garlic, onion powder, rosemary, chicken consomme and saffron. Bring to boil, then remove from heat and pour over rack of veal. Add another cup of the remaining wine and 1 cup water to the dutch oven and cover, and cook for 1 hour.
- Reduce heat to 300 °F and continue cooking for another hour.
- Peel outer covering of mushrooms and wash. Then slice in halves. Wash new potatoes and soak both in a pot of water.
- Drain the water and add the mushrooms and the new potatoes to the rack of veal, cover and reduce heat to 260 °F. Continue cooking anywhere from 1-4 hours (until you're ready to serve).
- Remove rack of veal from oven and let it rest for 10-15 minutes. Slice meat. Serve and drizzle with sauce. Garnish with the mushrooms and potatoes. Optional: Serve with roasted carrots and mashed cauliflower.
NUTRITION
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