How to Make Roasted Rack of Veal

French the roast by trimming an inch or so of meat off the ends of the ribs.

If you want a smaller roast, cut the rack in half so each smaller roast has 4 ribs.

Season the roast.

Place the rack over a roasting pan of the trimmings that have been roasted. Cover loosely and let rest.

Pour off the jus.

Carve by slicing between the ribs.

Serve with the jus.