The Dishes

Roast Rack of Veal with Mushroom Ragu

Prep time: | Cook time: | Serves 6

  • ¼ cup olive oil
  • 1kg veal rack (6 bones)
  • 2 tbs finely chopped rosemary
  • 2 tbs finely chopped thyme
  • a handfull of chopped flat leaf parsley
  • 40g butter
  • 1 red onion, chopped
  • 1 garlic clove, crushed
  • 200 button mushrooms, trimmed
  • 100g portobello mushrooms, trimmed and sliced
  • 100g shiitake mushrooms, trimmed and sliced
  • 2 cups red wine
  • 200g silver beet leaves, thinly sliced
  • 2 bunch asparagus
  1. Preheat oven to 180˚C. Heat 2 tablespoons of olive oil in large frying pan over medium heat. Rub remaining olive oil onto veal rack, season with sea salt and cracked black pepper. Apply chopped rosemary, thyme and garlic onto the veal to create a crust. Cook veal rack in hot frying pan for 10-12 minutes, turning occasionally, until browned all over. Remove frying pan from the heat, transfer veal rack to an oven tray, cook in preheated oven for 35-40 minutes (medium-rare) or until cooked to your liking. Allow to rest for 15-20 minutes.
  2. Melt 20g butter in the frying pan over medium heat. Add onion and cook for 3-4 minutes or until softened. Add garlic, cook for 30 seconds. Add sliced mushrooms to the pan and cook for 3-4 minutes or until golden. Pour in red wine, bring to the boil over high heat. Reduce to simmer for 8-10 minutes or until sauce has thickened slightly. Stir through the chopped parsley. Season to taste.
  3. Melt remaining butter in a clean frying pan over medium heat. Add silver beet leaves and cook, tossing occasionally for 1-2 minutes or until wilted. Season with sea salt and cracked black pepper.
  4. Bring a medium saucepan of water to the boil over high heat. Add asparagus and cook for 2-3 minutes or until tender. Drain well.
  5. Slice veal rack into 6 cutlets and place on top of a bed of silver beet, asparagus and mushroom ragu on a platter. A great way to start a dinner conversation while the plate is being passed around.
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