Roasted Rack Of Veal With Root Vegetables

Name: Roasted Rack Of Veal With Root Vegetables
Ingredients: 1/2 pound pearl onions; 1 1/4 pounds fingerling potatoes; 2 large parsnips, peeled and cut into 3/4-inch pieces; 2 large carrots, cut into small pieces; 1 head of garlic, cloves peeled; 3 tablespoons extra-virgin olive oil; Salt and freshly ground black pepper; One 4-bone rack of veal, left untrimmed (about 5 pounds); 1 tablespoon chopped rosemary; 1 tablespoon chopped thyme; 2 cups chicken stock; 3 tablespoons cold unsalted butter; 1 tablespoon sherry vinegar