Name: Provençal-Style Rack of Veal
Prep time: 15 min
Cook time: 1 h 30 min
Total time: 1 h 45 min
Yield: 6 serving(s)
Ingredients: 10 cloves garlic, chopped; 1/4 cup (55 g) butter, softened; 1 rack of milk-fed veal, 6 chops, about 4 lb (2 kg), trimmed (see note); 12 plum tomatoes, peeled, seeded and halved; 12 cipollini onions (small and sweet Italian onions); 3 zucchini, diced; 1 thyme sprig, leaves only; 1 rosemary sprig, leaves only; 3 bay leaves; 1 cup (250 ml) chicken broth; 1/2 cup (125 ml) white wine; 2 tbsp flat-leaf parsley, chopped

Note from Ricardo

Rack of veal is a delicious cut of meat, but it’s expensive. Order it from your butcher and ask them to trim it and cut between the bones. You can also make this recipe with pork loin, which is much more affordable. For a rosé pork, remove it from the oven when the thermometer reaches 135°F (57°C), and let it rest until the thermometer reaches 145°F (63°C).

Looking to save time while preparing this recipe? Find the RICARDO Chicken Broth at IGA grocery stores.

Provençal-Style Rack of Veal

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Note from Ricardo

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