Roasted rack of veal, with a roasted red potatoe, spinach, oven roasted tomato, spinach, and cipolinni onion ragout

Recipe
1 full veal rack cleaned and frenched
3-4 cipolinni onions peeled
4oz of  fresh spinach cleaned and blanched
2-3oz of roasted tomatoes(store bought or homemade)
4 red potatoes cut and blanched
3oz demi-glace

Directions
first you want to get your veal stock reducing along with some fresh herbs, garlic and shallots. While that is going, go ahead and clean and french your veal rack if it is not already done. Next go ahead and get a pot of water on the stove and begin washing and cutting your potatoes! In this case we are gonna use ready made oven roasted tomatoes. While we are waiting for your first pot of water to come to a boil, go ahead and get a second pot(smaller than the one for your potatoes) on the stove and bring it to a boil. Once your 2 pots of water are at a rapid boil go ahead and get your potatoes in the larger of the two, and your spinach in the smaller. Be sure to add salt to both pots for a little flavor. Let your potatoes go for approximately 5-7 mins or until fork tender. Let the spinach go for approximately 2-3 mins or until it has a bright green color and all of the leaves are are emerged. Next strain both pots and get spinach and potatoes in seperated ice baths. Next go ahead and peel your cipolinni onions. Get them on a sheet pan with salt and pepper and a little oil. Be sure that they are coated nicely with the oil, salt and pepper. Roast them in the oven on 350 for about 8-10 mins. Now lets get a hot pan on the stove going with a little oil. Season your veal rack with salt, pepper, granulated garlic, onion powder and place in the hot pan with the oil. sear on the front side of the rack, then flip it over and finish in the oven. Cook for about 10 min in the oven on 350. While the rack is cooking get another pan on the stove with a little unsalted butter. Get the pan hot, butter melting add a tsp of garlic, and shallots. Let that start to carmelize then add your potatoes. Let the potatoes begin to get some color then add your onions, tomatoes , and spinach all in the same pan. Saute until potatoes are nicely carmelized then turn the pan off.  Pull the rack out off the oven, and let rest for approximately 2-3 mins. Your veal stock should have reduced down to a nice sauce by this time. Strain it through a fine strainer.  Place the sauce on a plate first, then add the ragout! Next slice your veal rack and place around  the ragout. Add more sauce if you like.
Bon appetit!