Remove the French rack of veal from the fridge around an hour before you are ready to start. Remove any sinew and clean the ribs thoroughly. Remove the tiny pieces of bone in between the ribs on the back to make it easier to slice later. Preheat the oven to 80°C (176°F) (top/bottom heat). Season both sides of the rack with pepper and start it off by frying it briefly in the hot oil, then place in the middle of the oven to cook for a further two hours.

For the sweet potato gratin: peel the potatoes and cut them into slices of approx. two millimetres in thickness. Peel the garlic and cut it in half lengthways. Rub the garlic around the inside of an oven-proof dish and then grease the dish. Finely grate the Parmesan cheese. Bring the fresh cream to the boil and add the sliced potato, then cook for a further minute, stirring continuously. Pour the mixture into the oven-proof dish and spread it evenly before sprinkling with Parmesan cheese. Bake for approximately 20 minutes in a preheated oven at 175°C (347°F). Make sure that it doesn’t burn on top; it may be necessary to cover with aluminium foil towards the end of the cooking time. Wash the broccoli and cut off the florets, make a cross at the base of each stem and then boil until al dente. Transfer into an ice bath and then drain. Add the butter to the stock and simmer to reduce by half then heat the broccoli in it, stirring several times.

The veal is ‘medium-well’ done as soon as the meat reaches a core temperature of 62°C (143°F). Wrap it in aluminium foil and leave to rest for a few minutes. Then slice the meat and serve on warm plates alongside the potato gratin and broccoli.