Dacor Wall Ovens manual Roasted Rack of Veal on Vegetable Rack, veal rack, Frenched, 5 to 6 pounds

Rack of Veal

Default Mode and Temperature: Surround Roast/375˚

Suggested Time: 1 hour 30 minutes

Tips: Place on flat rack. Insert meat probe in center of meat.

Path to reach this function: DACOR GUIDE-MEAT-BEEF/VEAL-# 7 Rack of Veal

Roasted Rack of Veal on Vegetable Rack

1 veal rack, Frenched, 5 to 6 pounds	4 carrots, coarsely chopped
2 Tablespoons butter, melted	4 stalks celery, coarsely chopped
2 Tablespoons cracked black pepper	1 large white onion, coarsely chopped
2 Tablespoons Chinese five spice powder	7-8 pealed garlic cloves
11⁄2 Tablespoons salt	3 sprigs chopped fresh rosemary
	8 to 10 sprigs chopped fresh thyme
	2 crushed bay leaves
	2 cups dry white wine, divided

Adjust oven rack to position 2. In Dacor Guide, select Rack of Veal. Allow oven to preheat. Trim rack of veal and French the bones. Brush with melted butter and sprinkle with cracked black pepper, Chinese five spice, and salt. Set aside. Place the carrots, celery, onion, garlic, rosemary, thyme and bay leaves in the bottom of a roasting pan. Place the veal over the vegetables, bone side down. Pour 1 cup white wine in the bottom of the roasting pan. Place in oven and insert meat probe into veal. Set internal temperature to 165˚. Roast until internal temperature reaches about 140˚, then carefully pour the remaining 1 cup white wine into the bottom of the pan. Roast until the vegetables are caramelized, the rack is golden brown, and the internal temperature reaches 165˚.

After Roasting: Let rest 10 to 15 minutes before carving. Serve with caramelized vegetables on the side.

Serves 4.

RECIPES

80