Preheat oven to 450F (230C). Season rack of veal with salt and pepper. In a heavy-bottomed skillet over medium high heat, heat oil and sear veal all over, browning as much of the surface of the roast as possible. Transfer to roasting pan.

Add onions, carrots, turnips, beets, Brussels sprouts, garlic, thyme and rosemary to roasting pan with veal. Roast in the centre of preheated oven, stirring vegetables every 10 minutes, for approximately 50 minutes or until an instant read thermometer inserted into the thickest part of the roast reads 155F (68C) for medium. Transfer roast to cooling rack set over a plate. Tent loosely with foil and let rest 20 minutes.

Pour the contents of the roasting pan into a colander over a large measuring cup or bowl. Reserve cooking liquid and vegetables separately.

Heat roasting pan on top of stove over medium high heat. Melt butter in pan and whisk in flour. Cook 1 minute until a smooth paste forms. Whisk in the veal stock and any reserved cooking liquid to form a smooth gravy. Reduce heat to maintain a simmer, and cook for 15 minutes longer. Strain through a sieve and keep warm until roast is carved.

Slice the roast along the bone, starting with the lean side. Serve with roasted vegetables and sauce.

Serves 4.

Suggested Wine Pairings: Jackson & Triggs Grand Reserve Merlot 2002; Collio Estate CEV Meritage 2002; Peninsula Ridge Cabernet Franc Reserve 2002; Lakeview Baco Noir Reserve 2004; Malivoire Old Vines Marechal Foch 2004; Peninsula Ridge Equinox 2002