1.
Take the meat out at least two hours before cooking.
2.
Preheat the oven to 180°C (Thermostat 6)
3.
Peel and chop the shallots. Wash and strip the marjoram. Rub the rack of veal with salt, pepper and half of the marjoram.
4.
In a casserole dish, heat the oil, place the rack of veal and brown all sides. Add the shallot quarters, the garlic in its skin and the rest of the marjoram. Then bake for 25 minutes, basting regularly.
5.
Add the diced butter and cook for an additional 10 to 15 minutes (depending on the size of the rib), always basting.
6.
Serve on a bed of vegetables.
