Baked veal rack with herbs and red wine

INGREDIENTS

  • 1-1.5 kg square of calf on the bone
  • 50 ml dry red wine
  • 100 ml olive oil
  • 1 head of garlic
  • 3-4 sprigs of rosemary, thyme and oregano
  • salt, freshly ground black pepper
  • butter for serving

STEP-BY-STEP COOKING RECIPE
Step 1
Mash the herbs in your fingers and chop coarsely. Crush the garlic, peel, chop coarsely. Combine garlic, herbs, red wine, and olive oil.
Step 2
Strip the ends of the pits at the loin. Rub the meat with salt and pepper, then place in a container, pour over the marinade, close the lid and marinate in the refrigerator for 8-12 hours.
Step 3
Preheat oven to 160 ° C. Fry the meat in a dry skillet on all sides until lightly browned.
Step 4
Transfer to a mold, place in oven and bake to an internal temperature of 65 to 72 ° C, of ​​your choice. Sprinkle juice from the mold from time to time. Before serving, brush the meat with butter, cover with foil and let stand for 10 minutes.