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Roasted Rack of Wisconsin Milk-Fed Veal

From: Feature Story - Jade Restaurant Crystal Symphony
Served with rosemary gravy, sautéed leaf spinach stewed tomatoes, and mushroom risotto.

Ingredients:
Veal Rack:
Whole veal racks (trimmed and top part deboned)
Chopped rosemary
Salt and pepper

Rosemary Gravy:
2 liter natural gravy
½ liter red wine
4 chopped shallots
1 crushed garlic clove
2 sprigs whole rosemary
1 tsp fine chopped rosemary
Salt and pepper to taste

Mushroom Risotto:
1 ½ liter chicken stock
150 grams assorted mushrooms (white bottom, porcini, shitake)
1 tbsp chopped shallots
75 grams butter, cold and cut into cubes
400 grams Arborio rice
5 tbsp olive oil
1/5 liter white wine
100 grams parmesan cheese

Stewed tomatoes:
Tomatoes
Pesto
Olive oil

Leaf Spinach:
Spinach cleaned and washed
Chopped onions
Chopped garlic
Olive oil
Salt and pepper to taste

Preparation:
Veal Rack:
Season the meat regular with salt, pepper, and herbs.
Put the probe in the smallest piece of meat.
Place the meat in the oven by 14.00

First step
Set probe at 54°c, Set hot air to 75°c, open lid.

Second step
Set probe to 58°c, set cook and hold.

By 16.30 take out the small pieces, reheat the oven for 10 minutes up to 95°c. After the 10 minutes place all the meat back in the oven and set again the oven to cook and hold by 58°c.

Before the service, rub the racks with chopped rosemary and put them quickly on the flat top grill.

Rosemary Gravy:
Sauté the onions and garlic in butter until golden brown.

Add the whole rosemary and sauté again.

Cover gently with red wine and simmer until 1/3 of the red wine is left.

Add natural gravy and let simmer.

Season with salt and pepper and thicken with cornstarch if necessary.

Strain, add the chopped rosemary as set aside.

Mushroom Risotto:
Sauté the mushrooms and season with salt and pepper then set aside.

Sauté the onions slowly in olive oil without color.

Add the Arborio rice and sauté again until rice is transparent.

Add the white wine and stir until the rice has absorbed the liquid.

Keep stirring and slowly add the chicken stock.

Add the chicken stock until the rice is cooked.

Add the sautéed mushrooms.

In the end add the cold butter and the parmesan cheese to get a crème consistency.

Stewed tomatoes:
Take the tomatoes and cut with a small knife across the top part and take the bottom part out.

Blanch the tomatoes in boiling water until you can peel the skin right off.

Cool down in ice water.

Peel the tomatoes, cut into quarters and remove the inside.

Place the tomatoes on small trays and drizzle some pesto over the tomatoes.

Reheat quickly in the oven and spray some olive oil on the tomatoes.

Leaf Spinach:
Heat the olive oil over medium heat in a sauté pan.

Add the onions and the garlic to the pan and sauté until clear.

Add the spinach and sauté until cooked.

Season with salt and pepper to taste.

Presentation:
Place 1 scoop of Risotto in the middle of the plate.

On top place the spinach and tomatoes.

Below the risotto place the gravy and put 1 veal chop half on the risotto.

Garnish with a fresh rosemary sprig.