Roast rack of veal
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Serves:     people
Notes from Anna

This simple, elegant roast makes a fantastic centerpiece for a family celebration or special occasion. It's rich in protein and iron from the veal and antioxidant micronutrient and vitamins from the garlic and herb combo. Any leftovers are make a tasty sandwich filling with chopped tomatoes and shredded lettuce.
British rose veal is produced to the highest welfare standards from male calves born to dairy cows. If not reared for rose veal, these calves would be killed at birth as a ‘waste product’ of the dairy industry.



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  1. PRE-HEAT OVEN TO 180˚C/160˚C FAN/GAS 4
  2. Rinse the meat and pat dry with kitchen paper. Rinse the herbs.
  3. Warm the olive oil in a large pan. Add the herbs and veal and cook the meat on all sides for 1 or 2 minutes or until the meat has browned. Pour 50ml of wine over the veal and cook for a few minutes until it has evaporated.
  4. Transfer the meat, juices and herbs to a roasting tin. Lightly season, add 4 cloves of garlic in their skins and roast the meat for 45 minutes.
  5. Remove the veal from the tin, place on a carving board and cover loosely with kitchen foil.
  6. While the veal is resting, peel the roasted garlic cloves and add the garlic purée to the cooking juices. Melt the butter in a saucepan, add a teaspoon of cornflour and stir to combine. Strain the pan juices into the saucepan, add the remaining wine and 50ml of water cook over a low heat for 10 minutes.
  7. Slice the meat, drizzle with the wine sauce and serve immediately.

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