Vanilla-Scented Rack Of Veal With Roasted Vegetables

1. 1

   With the tip of a small knife, scrape the seeds from the vanilla bean and place the seedsin a small bowl.

2. 2

   Stir in the buttermilk, vanilla extract and cracked pepper.

3. 3

   Place the veal in a shallow dish and rub the buttermilk mixture all over it.

4. 4

   Let stand for 2 hours.

5. 5

   Preheat the oven to 325 degrees.

6. 6

   Place the veal in a large shallow roasting pan, fat side up.

7. 7

   Roast for 1 1/2 hours.

8. 8

   Place the potatoes in the pan around the veal and roast for 15 minutes.

9. 9

   Place the carrots in the pan and continue roasting for 45 minutes.

10. 10

    Place the scallions in the pan.

11. 11

    Roast until the veal is only slightly pink in the center, about 30 minutes longer.

12. 12

    Let stand for 10 minutes.

13. 13

    Carve the veal and season the vegetables with salt and pepper to taste.

14. 14

    Divide among 8 plates and serve immediately.

* Per serving · 4 servings · Values may vary.

No additional tips available.