Chestnut & porcini-crusted veal rack

2500 gr. 4-bone higher-welfare veal rack , trimmed of most of its fat and bones cleaned
olive oil
2 tablespoons Dijon mustard
5 gr. dried porcini
50 gr. wholemeal bread
70 gr. vacuum packed chestnuts
3 sprigs of fresh sage

Preheat the oven to 180 ºC.
Remove the veal rack from the fridge and allow to come up to room temperature.
Place a large frying pan over a high heat.
Rub the veal all over with oil and a pinch each of sea salt and black pepper.
Place it in the pan and sear all over for 3 – 4′, until golden brown.
Transfer the veal to the baking tray and brush the top with the mustard.
Place the porcini in a small bowl, cover with boiling water and leave for a couple of minutes for the mushrooms to rehydrate and soften.
Pick the sage leaves.
In a food processor, add the porcini, bread, chestnuts, sage, a pinch of salt and pepper and a decent splash of oil.
Pulse until it all comes together to form a coarse paste.
Spoon the chestnut crust onto the veal and pat it down firmly.
Place the rack in the oven for 70 – 80′.
Remove from the oven and leave to rest for at least 30′.
While the veal is resting, make the sauce.
Squeeze the orange juice into a saucepan and combine with the remaining ingredients, plus any cooking juices from the veal pan.
Place over a low heat, stirring, until smooth and combined.
Season the sauce to taste and serve with the veal rack and some steamed winter greens.