Tuscan Roast Rack of Veal

For more information about Provimi® Veal and where you can obtain it go to www.provimiveal.com or e-mail me at chefbob@chefbob.org

1. In a small skillet, heat the olive oil over medium heat. Add the shallots and garlic and a pinch each of kosher salt and pepper. Cover and cook for 3 to 4 minutes, stirring from time to time. Set the pan aside to cool.  Place the sage, pancetta, and some pepper in a food processor and chop to a paste. Blend in the shallots and garlic.
2. Preheat the oven to 450 degree F. oven. Cut ½-inch deep hashes 1 to 2 inches long at an angle all over the surface of the meat.
3. Partially separate the bones from the meat. Fill each gash with some of the sage and shallot paste. Rub the remaining paste all over the meat and in between the bones and meat wherever possible.
4. Tie the roast with butcher twine in several places to hold the bones in place.
5. Place the roast bone side down in a shallow roasting pan. Put in the middle of the oven and roast for 15 minutes to sear the outside. Reduce the heat to 350 degrees F. and continue to roast for 30 minutes more. Check the internal temperature; the toast is done at 125^o to 14⁰oF. for medium-rare to medium. If necessary, continue to roast, checking the temperature every 15 minutes.
6. When the Roast reaches the desired temperature, remove it from the oven an let it rest for at least 20 minutes, covered loosely with foil. Remove the string and carve between each bone into thick chops and two end pieces.

Typical accompaniments are garlic roasted potatoes, stewed cannelloni beans with extra-virgin olive oil, sautéed spinach with garlic and lemon, and slow-baked garden tomatoes with herbs and bread crumbs.