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Roast Rack of pomegranate molasses glazed Veal

Serves 4

Start 24 hours ahead of dinner!
2 pieces of Oulton’s free range rack of veal, frenched (about 8 bones each rack)
1/2 cup pomegranate molasses (available at Middle Eastern stores)
1 cup red wine
4 sprigs fresh thyme
4 large cloves garlic, peeled and smashed
1 tsp whole peppercorns
2 bay leaves
1 tbsp Extra virgin Olive oil
2 cups rich veal or beef stock
salt and pepper
2 tbsp butter

Have the butcher french the racks of veal. This is to remove the meat between the rib bones and scrape them clean so that they look attractive on the plate. KEEP THE SCRAPS. (Roast them ahead of time in a hot oven until they are crispy and brown, about 10 minutes at 400 F, and reserve)

Place the racks in a non-reactive container so that they lie flat and add the pomegranate molasses, the red wine, thyme, garlic, garlic, bay leaves and olive oil. Toss to coat and marinate from 6-24 hours.

Remove from marinade (keep the marinade!), and dry the racks with paper towel. Place the marinade in a large pot with the roasted veal scraps and the veal or beef stock. Bring to a boil, skim any scum that rises to the top and boil until reduced to about 1 1/2 cups of liquid. Pour through a fine strainer, (discard the solids) and add the butter, whisking until incorporated. Hold the the sauce in a warm place until serving.

Heat oven to 400 F.

Season the veal racks with salt and pepper. In a large frying pan, sauté the racks over medium high heat until they are golden brown, about five minutes, turning once. Remove to a roasting pan and roast in the oven until they are 140-150 F (medium rare) about 10 minutes. Let them rest five minutes and then slice down between the bones into individual pieces. Serve four pieces per person and then nap with the reserved sauce.

Originally published in the Spring 2007 issue of Lifestyle Nova Scotia Magazine.