Frenched rack of veal


  1. Take the veal out of the fridge 
  2. Leave it for about an hour to come up to room temperature
  3. Get an oven dish and a casserole dish ready
  4. Use meat tongs instead of pricking the meat in order to retain moisture
  5. Using a thin, sharp knife, cut slits into the meat about 3cm deep
  6. Stuff the slits with fresh herbs and garlic
  7. Turn the heat up high
  8. Put the casserole dish on the heat and let it heat up
  9. Turn the heat down to medium 
  10. Put the oil and butter into the casserole dish
  11. Heat until the butter bubbles 
  12. Place the frenched rack of veal into the casserole dish
  13. Fry the frenched rack for three to four minutes until golden brown on the outside
  14. Remove the frenched rack from the casserole dish and place it in the oven dish
  15. Pour the cooking liquid over the frenched rack
  16. Pre-heat the oven to 80 degrees
  17. Put the oven dish into the oven and cook for about 90 minutes until the core temperature of the meat is 55 degrees, then remove
  18. Remove the herbs and garlic from the veal
  19. Enjoy!

Steps oven-roasting

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