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1
Preheat the oven to 375.
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2
In a saucepan of boiling water, blanch the pearl onions for 30 seconds.
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3
Drain the onions.
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4
Trim the tops and bottoms and let the loose skins slide off.
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5
In a large roasting pan, toss the onions, potatoes, parsnips, carrots and garlic cloves with the olive oil.
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6
Season with salt and pepper and spread the vegetables in an even layer.
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7
Season the veal with salt and pepper and rub the rosemary and thyme into the layer of fat.
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8
Nestle the veal in the vegetables, fat side up.
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9
Roast for 1 hour and 45 minutes, until an instant-read thermometer inserted in the thickest part of the meat registers 140.
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10
Transfer the veal to a carving board and let rest for 15 minutes.
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11
Spoon the vegetables into a bowl; keep warm.
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12
Pour off the fat from the roasting pan and reserve.
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13
Set the pan over moderately high heat, add the chicken stock and bring to a boil.
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14
Cook over high heat for 2 minutes, scraping up the browned bits.
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15
Strain the pan juices into a small saucepan and boil over high heat until reduced to 3/4 cup, about 7 minutes.
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16
Remove the pan juices from the heat and let cool for 2 minutes.
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17
Whisk in the butter, 1 tablespoon at a time.
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18
Season with salt and pepper and stir in the vinegar.
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19
Carve the veal into 4 chops and transfer to plates.
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20
Spoon a little of the reserved fat over the meat and serve with the vegetables, passing the sauce at the table.
