Remove the rack of veal from the fridge two hours before preparation and let it reach room temperature. Use a thin, sharp knife to score the rack and place fresh thyme, rosemary, and halved gloves of garlic in the scores. Sprinkle with olive oil and fresh pepper from the pepper mill. Place in the oven at 80°C (176°F) and cook until it reaches a core temperature of 56°C (132°F). Depending on the thickness of the veal and the oven, this takes about 1.5 to 2 hours.

Meanwhile, rinse and peal the vegetables and potatoes and chop into rough pieces. Place everything in an oven dish and sprinkle with olive oil, salt, and pepper. When the rack is done, remove it from the oven and turn this up to 200°C (392°F). Now use the oven to roast the vegetables for approx. 20-30 minutes.

Remove the herbs and garlic and sear the rack with a gas burner or in the hot oven for ten minutes to give it some colour. Then cover it with aluminium foil and leave it to rest for ten minutes.

Distribute the vegetables over four plates, cut the rack into nice cutlets and place these on the vegetables. If desired, serve with some gravy or, for example, a lemon mayonnaise.