Ingredients

750g potatoes, peeled, chopped
1/2 cup olive oil
1 tb sp capers, chopped
2 tb sp roasted garlic puree
freshly ground black pepper
2 tb sp thyme leaves
1kg (8 point) rack of veal
300 mls white wine
300 mls chicken broth.

Method

Preheat the oven to 350F/180C

Boil the potatoes, until soft or puree and add the olive oil, chopped capers
and 1 tbs of the roasted garlic. Mix well, season with salt and pepper to
taste and set aside until ready to serve.

Heat 2 tb sp olive oil in a pan and brown the veal on both sides, until well sealed.
This will take approximately 5 minutes. Remove the veal from the pan and
brown the veal on both sides and place on a rack in a baking dish.
Rub veal with 1 tb sp of roaster garlic and 1 tb sp of thyme leaves, season with
salt and pepper then add half the wine and broth to the baking dish.

Roast in the oven for 20 minutes or until veal is cooked to your liking.
Wrap in foil and let rest for 10 minutes.

Add remaining broth, wine and thyme to the pan juices and cook over
medium heat for 5 minutes until the liquid has been reduced by a third.

Serve veal on a bed of mashed potatoes with pan juices and sage leaves.


Serves: 4