Veal Rack With Roasted Mushroom Sauce - cooking recipe

Ingredients

2 1/4 lb veal rack
1/4 cup olive oil
2 1/4 lb baby new potatoes
10.5 oz button mushrooms
5 oz shimeji or oyster mushrooms
2 cloves garlic, thinly sliced
2 tbsp finely grated Parmesan cheese
2 tbsp flour
1 2/3 cups chicken stock
1/3 cup heavy cream
2 tbsp fresh flat-leaf parsley leaves, coarsely chopped

Preparation

Preheat oven to 400\u00b0F.
Place veal on an oiled wire rack in a large Dutch oven. Brush with 1 tbsp olive oil and season. Roast, basting occasionally, for about 40 mins, or until cooked to your liking.
Place potatoes in a small baking dish and roast for last 30 mins of veal cooking time.
Remove veal from baking dish and cover to keep warm. Add mushrooms, garlic and remaining oil to baking dish and stir to combine. Roast mushroom mixture and potatoes for 20 mins, or until potatoes are tender.
Sprinkle potatoes with cheese and roast for another 5 mins, or until cheese is melted.
Meanwhile, place Dutch oven on stove over medium heat. Add flour and cook, stirring, for 2 mins, or until mixture thickens and bubbles. Gradually stir in stock and cook, stirring, for 1 min, or until sauce boils and thickens. Add cream and parsley and stir until heated through. Season.
Serve veal with mushroom sauce and potatoes sprinkled with sea salt.