Season rack of veal with Kosher salt and black pepper.
Slow roast in oven until meat is tender.
Jeffery and Jim suggest using a six bone rack of veal, cutting off the end ribs of an eight bone rack, as the two end pieces are sometimes not as tender as the center cuts. Estimate one bone per guest.
Using the pan from the roasted rack of veal, toss in all of the turnips, beets, carrots, and parsley root.
Sautee until tender and then allow to slowly simmer for about 12 minutes.
Next add 1/8 cup sugar. Sugar will melt over vegetables.
Add the 1/4 cup red wine vinegar.
Lastly, melt in 2 tbsp. butter, Kosher salt and pepper.
In a sauce pan, sautee all porcini mushrooms with shallots until nice and golden brown.
Pour over mushrooms 1/4 cup brandy. The alcohol will flame up so be prepared!
Allow the sauce to settle over the mushrooms, which will create a nice shine to the glaze.
Remove from heat, add 2 tbsp. unsalted butter.
As you plate up the dish, pour the porcini mushroom sauce over the veal.
Sprinkle over some black truffle optional, Jim says it is just for contrast.