Veal rack with roasted mushroom sauce

Veal rack with roasted mushroom sauce

Serves 4
Cuisine type: Mediterranean
Cooking time: More than 1 hour
Course: Main
Cooking method: roast

Veal rack with roasted mushroom sauce

1kg veal rack
¼ cup (60ml) olive oil
salt and freshly ground black pepper
1kg baby new potatoes
300g button mushrooms
150g shimeji or oyster mushrooms
2 cloves garlic, sliced
2 tablespoons grated parmesan cheese
2 tablespoons plain flour
1½ cups (375ml) chicken stock
1/3 cup (80ml) cream
2 tablespoons chopped fresh flat-leaf parsley

NOTE: This recipe is best made close to serving.


Preheat oven to moderately hot (200°C). Place the veal on a wire rack in a shallow flameproof baking dish. Rub the veal with 1 tablespoon of the olive oil, sprinkle with salt and pepper; roast for 10 minutes. Place potatoes in a small separate dish; roast potatoes and veal for a further 30 minutes or until the veal is done as desired, brushing it with any pan juices. Remove veal from dish; cover to keep warm.

Place mushrooms, garlic and remaining olive oil in the veal baking dish; stir to combine. Roast the mushroom mixture and potatoes for a further 20 minutes or until the potatoes are tender. Sprinkle potatoes with the parmesan, then roast a further 5 minutes or until cheese is melted.

Meanwhile, place mushroom mixture in baking dish over a medium heat on stove top; add flour and cook, stirring, for about 2 minutes or until bubbling. Gradually stir in stock and any juices collected from the veal; cook mixture, stirring, until sauce boils and thickens. Add the cream and parsley, stir until heated through. Season to taste with pepper.

Cut the veal into cutlets, serve with the mushroom sauce and potatoes.

Not suitable to freeze. Not suitable to microwave.

Photography by Brett Stevens.

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