Roasted Rack Of Veal With Root Vegetables

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1/2 pound pearl onions

1 1/4 pounds fingerling potatoes

2 large parsnips, peeled and cut into 3/4-inch pieces

2 large carrots, cut into small pieces

1 head of garlic, cloves peeled

3 tablespoons extra-virgin olive oil

Salt and freshly ground black pepper

One 4-bone rack of veal, left untrimmed (about 5 pounds)

1 tablespoon chopped rosemary

1 tablespoon chopped thyme

2 cups chicken stock

3 tablespoons cold unsalted butter

1 tablespoon sherry vinegar

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