Ingredients
The following ingredients have 6 Servings
- 42 ozs Rack of veal (loin of veal on the bone)
- salt
- freshly ground Black pepper
- 1 tsp finely chopped rosemary
- 4 Tbsps olive oil
- 1.25 cups onions
- 0.333 cup Celeriac
- 1 carrot
- 2 cups Veal stock
- Corn starch (to thicken the gravy)
Instruction
- Preheat the oven to 180 °C. Rub the meat with salt, pepper and rosemary. Tie in shape with kitchen string. Heat the oil in a roasting tin and brown the meat on all sides (as far as possible with the bones). Peel the onions, celeriac and carrot and cut into pieces. Put into the roasting tin with the meat, add the veal stock and cook in the preheated oven for about 1 1/2 hours, brushing frequently with the meat juices. Remove the string and allow the meat to rest for at least 10 minutes before carving. Pour off the liquid from the roasting tin and retain for gravy. Dissolve the sediments in the tin with 1-2 tbsp hot water and add to the gravy. Season to taste and thicken with a little cornflour mixed with cold water if you wish.
