Vanilla-Scented Rack Of Veal With Roasted Vegetables

By Molly O’Neill

Published March 25, 1995

Total Time
3 hours 10 minutes, plus 2 hours' standing time
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Featured in: Vealpolitik

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Ingredients

Yield:Eight servings

  • 1 vanilla bean, split in half lengthwise

  • ¼ cup buttermilk

  • ½ teaspoon vanilla extract

  • 1 ½ teaspoons cracked black pepper

  • 1 6-pound rack of veal

  • 16 small red potatoes, halved

  • 24 baby carrots, trimmed and peeled

  • 16 scallions, trimmed to 6 inches

  • Kosher salt and freshly ground pepper to taste

Ingredient Substitution Guide
Nutritional analysis per serving (8 servings)

61 grams carbs; 279 milligrams cholesterol; 821 calories; 12 grams monosaturated fat; 2 grams polyunsaturated fat; 13 grams saturated fat; 31 grams fat; 8 grams fiber; 1848 milligrams sodium; 72 grams protein; 7 grams sugar

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    With the tip of a small knife, scrape the seeds from the vanilla bean and place the seedsin a small bowl. Stir in the buttermilk, vanilla extract and cracked pepper. Place the veal in a shallow dish and rub the buttermilk mixture all over it. Let stand for 2 hours.

  2. Step 2

    Preheat the oven to 325 degrees. Place the veal in a large shallow roasting pan, fat side up. Roast for 1 ½ hours. Place the potatoes in the pan around the veal and roast for 15 minutes. Place the carrots in the pan and continue roasting for 45 minutes. Place the scallions in the pan. Roast until the veal is only slightly pink in the center, about 30 minutes longer. Let stand for 10 minutes.

  3. Step 3

    Carve the veal and season the vegetables with salt and pepper to taste. Divide among 8 plates and serve immediately.

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Comments

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KR

I bought four gorgeous racks of veal and followed the recipe to a T. The vegetables as well as the meat were delicious. The meat was more cooked than I wanted it to be so maybe I cooked it too long and I know that my oven cooks hot but the flavors were great, the vanilla was very subtle and the vegetables were perfect. I will try this again, but cook it for less time.

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