Veal rack with roasted mushroom sauce

Roasted mushrooms make a deeply savoury, rich and earthy sauce for this tender roast rack of veal. Served with little roast potatoes and your choice of vegetables for a fabulous roast lunch or dinner.

  • 15 mins preparation
  • 1 hr 10 mins cooking
  • Serves 4
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Veal rack with roasted mushroom sauce
  • 1 kilogram veal rack
  • 1/4 cup (60ml) olive oil
  • salt and freshly ground black pepper, to season
  • 1 kilogram baby new potatoes
  • 300 gram button mushrooms
  • 150 gram shimeji or oyster mushrooms
  • 2 clove garlic, sliced thinly
  • 2 tablespoon parmesan, finely grated
  • 2 tablespoon plain flour
  • 1 1/2 cup (375ml) chicken stock
  • 1/3 cup (80ml) pouring cream
  • 2 tablespoon fresh flat-leaf parsley, coarsely chopped
  • sea salt, to sprinkle


Veal rack with roasted mushroom sauce
  • 1
    Preheat oven to 200°C (180°C fan-forced).
  • 2
    Place veal on an oiled wire rack in shallow flameproof baking dish. Brush veal with 1 tablespoon of the oil, season. Roast veal, uncovered, basting occasionally, for about 40 minutes, or until cooked as desired.
  • 3
    Place potatoes in a small baking dish; roast for last 30 minutes of the veal cooking time.
  • 4
    Remove veal from dish; cover. Add mushrooms, garlic and remaining oil to dish; stir to combine. Roast mushroom mixture and potatoes for about 20 minutes, or until potatoes are tender.
  • 5
    Sprinkle potatoes with cheese; roast for a further 5 minutes, or until cheese is melted.
  • 6
    Meanwhile, add flour to mushroom mixture in dish; cook, stirring, for about 2 minutes, or until mixture thickens and bubbles. Gradually stir in stock; cook, stirring, for about 1 minute, or until sauce boils and thickens. Add cream and parsley, stir until heated through. Season.
  • 7
    Serve veal with mushroom sauce and potatoes sprinkled with sea salt.