Ingredients:

5 bone Rack of Veal
to taste: salt and pepper
¾ cup white wine 200ml
Mirepoix of Vegetables (diced carrots, onions, and celery)
Maple Whiskey Sauce
Bouquetiere of Vegetable
¾ cup veal jus 200ml

For Maple Whiskey Sauce
250 ml sugar (1 cup)
200 ml maple syrup (¾ cup)
50 ml water ( 2 oz )
1 tablespoon cornstarch (15ml) diluted in a little water
4 tablespoons whiskey 60ml
½ cup toasted walnut pieces 125ml

Directions

For Maple Whiskey Sauce
In a small sauce pot bring sugar, water, and maple syrup to a boil.Remove from heat and whisk in cornstarch.Place back on heat and while whisking continuously, bring to a boil.Remove from heat when slightly thickened.Stir in whiskey and toasted walnuts.Remove from heat and allow to cool.

French clean the rack.Lightly salt and pepper the meat and place in a oiled roasting pan.
Cook in a 175ºC (350ºF) oven for 1¼-1½ hours.After ½ hour add 300g of the Mirepoix of vegetables.
Allow to roast slowly.15-20 minutes before the veal rack is finished begin brushing with Maple Whiskey sauce.When meat is glazed and cooked remove to heated platter.Deglaze the pan with white wine and veal jus.Reduce by half.Strain and set aside.Slice the veal in between the bones, into 5 pieces.
Arrange on a warmed silver platter with bouquetiere of vegetables.Serve jus on the side in a sauce boat.