Preparing veal: Oven roasted veal

Oven roast
Frenched veal rack


1. Take the veal out of the fridge
2. Allow the veal to come to room temperature for about 1 hour
3. Use an oven dish and a frying pan
4. By using meat tongs you won't puncture the meat
5. With a thin sharp knife, make notches that are about 3 cm deep.
6. Fill the notches with fresh herbs and garlic
7. Put the flame up high
8. Put the pan on the flame and allow it to get hot
9. Turn the heat to medium
10. Put the butter and oil in the pan
11. Allow the butter to bubble
12. Put the veal (the Frenched veal rack) in the pan
13. Fry the veal for 3 to 4 minutes until golden brown on the outside
14. Remove the veal from the pan and put it in the oven dish
15. Pour the cooking liquid over the Frenched rack
16. Heat the oven to 80°C (176°F)
17. Slide the oven dish into the oven and take the veal out of the oven after about 90 minutes at a core temperature of 55°C (131°F)
18. Remove the herbs and garlic from the veal
19. Bon appétit!