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Prepare all ingredients and the necessary material.
Remove the fat partially from the rack of veal.
Remove the nerve situated at its base.
Incise with a boning knife so that the muscle is free from the vertebras.
socket the rack. To do this, incise the knuckles using the blade of the knife and separate the flesh.
Push them backwards using your thumb on all sides.
Remove the fatty strip with a mincing knife and scrape the knuckles so that they are thoroughly bare.
Using a large mincing knife, remove the bony part connected to the ribs.
Place the rack vertically and using a large knife, bang on the joint so that you can cut and remove the bone.
Tie it up with a few simple turns so that the rack holds together well during cooking. Store in the fridge
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