The ingredients for this dish are relatively expensive, but the process is easy and the results delicious. You can buy veal demi-glace at Williams Sonoma, or make your own as follows.

Veal demi-Glace 
Ingredients – Makes about 3 cups
5 pounds assorted veal bones
1 carrot, roughly chopped
1 small onion, roughly chopped
1 celery stalk, roughly chopped
1 bouquet garni (bay leaves, thyme, parsley, and black peppercorns tied in a muslin bundle)
Canola oil 
¼ cup finely chopped shallots
2 garlic cloves, finely chopped
2 cups Syrah
2 tablespoons dry sherry
1½ teaspoons ground black pepper
¼ teaspoon salt
1 tablespoon cornstarch

Process 
1. Preheat oven to 350°F. Spread bones, carrot, onion, and celery on rimmed baking sheet. Roast, tossing several times, until vegetables and bones have begun to take on color, about 1 hour.

2. Transfer roasted vegetables and bones to a stockpot. Add 3 quarts water and bouquet garni and bring to boil. Reduce heat and simmer gently, uncovered, until liquid measures approximately 3 cups, about 2 hours. Remove and discard bones and bouquet garni. Strain out vegetables and reserve liquid (glace de viande). Use gravy separator to skim fat (or let cool, then refrigerate until fat has solidified, at least 2 hours, and lift off and discard fat).

3. Spray large sauté pan with canola oil and warm over medium heat. Add shallots and garlic and cook, stirring, until shallots are translucent. Add wine and sherry and simmer, stirring and scraping up browned bits from bottom of pan, until liquid is almost evaporated, about 10 minutes. Add glace de viande and 3/4 cups water. Bring to boil and simmer until demi-glace measures about 3 cups, about five minutes. Season with salt and pepper.

4. In small bowl, stir together cornstarch and 1 tablespoon water to form paste. Stir paste into demi-glace and simmer until thickened, about 1 minute more.

5. Strain, and refrigerate until ready to use

Herb-Crusted Rack of Lamb
Ingredients – Serves 6
3 racks of lamb (8 ribs each, about 11/2 lbs per rack), trimmed and frenched
2 tablespoons thyme leaves, plus 6 springs of thyme
2 tablespoons fresh rosemary, plus 6 springs rosemary
2 tablespoons fresh marjoram, plus 6 sprigs marjoram
6 cloves garlic, crushed
1tablespoon fresh ground black pepper
3 tablespoons grapeseed oil
1 ½ tablespoons kosher salt

Process
1. Rub the racks of lamb with the tablespoons of thyme, rosemary, and marjoram, and black pepper. Cover and refrigerate for about 4 hours, or overnight.

2. 1 hour before roasting, bring lamb to room temperature, and season with salt.

3. Preheat the oven to 350 degrees

4. Heat a large sauté pan over high heat for about 3 minutes. Swirl in the oil, and wait until the pan is almost smoking, about 1 minute more.

5. Place the racks of lamb in the pan, and sear on all sides until well browned, adding the sprigs of herbs to the pan to perfume the meat.

6. Transfer the meat to a roasting rack, rub with the garlic, and roast in the warmed oven for about 20 minutes, until the lamb is medium rare. A meat thermometer inserted in the center will read about 120 degrees F.

7. Allow the lamb to rest about 8 minutes in a warm spot.

8. Preheat 6 dinner plates

9. Reheat your syrah demi-glace

10. Slice the racks between the ribs, and serve with flageolets and Provençale tomatoes.