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Herb-Roasted Rack of Veal

“…we’ve tried to distinguish Union Square Café’s food by its simplicity, consistency, and straightforward flavors; its hospitality by warmth and
generosity; and its atmosphere, by a convivial, full house of animated
guests with robust appetites.”
~ Danny Meyer and Michael Romano

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Never Enough Thyme
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Herb-Roasted Rack of Veal


Second Helpings from Union
Square Cafe: 140 New Favorites
from New York's Acclaimed Restaurant
by Danny Meyer and Michael Romano,
© 2001, published by HarperCollins

Serves 6 to 8

1/4 cup coarsely chopped (1-inch pieces)
fresh summer savory, thyme sprigs,
or sage leaves
1 garlic clove, thinly sliced
1 tablespoon coarse sea salt
1 teaspoon cracked black peppercorns
2 tablespoons extra-virgin olive oil
1 (6-rib) rack of veal, chine removed,
and denuded (deckle removed
and fat trimmed to a thin layer), bones
frenched, and meat tied between each rib
(5 to 5 1/2 pounds trimmed; see Note)
3 tablespoons olive oil
1/2 cup white wine
1 cup chicken stock or veal stock
1 tablespoon butter

1. In a small bowl, combine the savory, thyme, or sage, the garlic, salt, pepper, and extra-virgin olive oil. Place the veal in a baking dish and
rub all over with the seasoned oil. Cover the baking dish with plastic
wrap and refrigerate for 5 to 8 hours.
2. Preheat the oven to 350 degrees F.
3. Brush off and set aside the garlic, peppercorns, and herbs adhering
to the veal. Heat 2 tablespoons of the olive oil in a 14-inch, heavy-
bottomed skillet or a small roasting pan over medium heat. Add the
veal and brown on both sides, about 15 minutes total.
4. Adjust the veal so that it is bone side down in the pan and roast in
the oven for 20 minutes. Turn the veal bone side up and continue
to roast until the meat registers 125 degrees F on a meat thermo-
meter, 30 to 40 minutes longer. Transfer the roast to a serving
platter, loosely cover with foil, and let rest at least 15 minutes.
5. Pour off the fat from the skillet or roasting pan. Add the remaining 1
tablespoon of oil and heat over medium-high heat until smoking.
Toss in the reserved herbs, garlic, and peppercorns and cook,
stirring, for about 1 minute. Pour in the wine and reduce until
almost dry. Add the stock and any juices that have accumulated
on the platter with the veal and reduce by about two-thirds, or
until the sauce thickens slightly. Whisk in the butter until just
melted, and adjust the seasoning to taste. Strain the sauce into
a gravy dish and cover.
6. Remove the twine and carve the rack of veal into 6 chops. Serve
the chops with the sauce.