Herb-Crusted Rack of Veal

Ingredients

• Rack of veal (1 (about 2-3 lbs))
• Salt (to taste)
• Black pepper (to taste)
• Garlic (4 cloves, minced)
• Fresh thyme (2 tablespoons, chopped)
• Fresh rosemary (2 tablespoons, chopped)
• Olive oil (2 tablespoons)
• Red wine (1/2 cup (optional))
• Beef or veal stock (1 cup)
• Butter (2 tablespoons)

Instructions

1. Preheat the oven to 375°F (190°C).
2. Season the rack of veal generously with salt and black pepper on all sides, ensuring even coverage for maximum flavor.
3. In a large oven-safe skillet, heat the olive oil over medium-high heat until shimmering, then carefully add the seasoned veal rack.
4. Sear the veal rack on all sides until beautifully browned, about 2-3 minutes per side, creating a rich crust.
5. Add the minced garlic, chopped rosemary, and thyme to the skillet, stirring to combine with the oil and coating the veal in the aromatic mixture.
6. Transfer the skillet to the preheated oven and roast for 40-45 minutes, or until the internal temperature reaches 145°F (63°C) for medium-rare. Use a meat thermometer for accuracy.
7. While the veal is roasting, prepare the sauce. After removing the veal from the oven, transfer it to a cutting board and let it rest for at least 10 minutes to allow the juices to redistribute.
8. On the stovetop, return the skillet to medium heat. Deglaze the pan with red wine (if using), scraping up any browned bits from the bottom, which adds depth and flavor to the sauce.
9. Add the beef or veal stock and bring to a simmer, allowing it to reduce slightly for about 5-7 minutes, concentrating the flavors.
10. Finish the sauce by stirring in the butter until melted and smooth. Season to taste with salt and pepper.
11. Slice the rack of veal into individual chops and serve drizzled with the rich sauce.