Roasted Rack of Veal


by: Dina

If you want to make a jus to go with your roast, surround the roast with about a pound of veal trimmings or veal stew meat to add extra flavor (you can nibble on the stew meat the next day). To simplify your meal, surround the roast with sections of carrots, turnips, parsnips, walnut-size onions, and/or shaped potatoes, all tossed with a little olive oil or butter ahead of time to prevent them from drying out. Makes 6 main-course servings.


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serves: 6

1 (6-rib) rack of veal (frenched) (frenching optional)



1 pound veal stew meat (cut into rough 1/2-inch cubes) (optional)

2 cups veal broth (chicken broth, or water)

Nutrition Facts
Roasted Rack of Veal

Servings Per Recipe: 6

Amount per Serving

Calories: 162

  • Total Fat: 7.3 g
  •     Saturated Fat: 1.2 g
  •     Trans Fat: 0 g
  • Cholesterol: 0 mg
  • Sodium: 674.8 mg
  • Total Carbs: 6.4 g
  •     Dietary Fiber: 3.5 g
  •     Sugars: 1 g
  • Protein: 17.5 g

how is this calculated?

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1.  French the roast by trimming an inch or so of meat off the ends of the ribs.

2.  If you want a smaller roast, cut the rack in half so each smaller roast has 4 ribs.

3.  Season the roast and bring to room temperature.

4.  Place the rack over the trimmings that have been roasted. Roast to an internal temperature of 130°F. Cover loosely and let rest.

5.  Pour off the jus.

6.  Carve by slicing between the ribs.

7.  Serve with the jus.

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