Veal Shanks In Orange Sauce

Prepare rice in an oven-safe dish in advance:

  •   2 cups rice
  •   4 cups chicken stock
  •   A few strips of orange peel
  •   A few sprigs of saffron
  •   Salt and pepper to taste

Sauté rice in butter, salt, pepper and orange peel. Double with chicken stock. Add few sprigs of saffron. Set aside.

  •   6 pieces veal shank, about 2” thick
  •   Salt and pepper
  •   Flour, for dredging
  •   3 to 4 tablespoons olive oil
  •   3 ribs celery, chopped
  •   1 medium onion, sliced
  •   2 to 3 carrots, chopped

Bouquet garni: thyme, oregano, rosemary, bay leaf

  •   2 cups white Riesling wine
  •   2 tablespoons tomato paste
  •   1 cup orange juice
  •   Few strips orange peel
  •   Salt and pepper
  •   Chopped parsley for garnish

Season the veal shanks with salt and pepper and dredge in flour to coat. Sauté in the olive oil until brown on both sides .

Stir in the celery onion and carrots and sauté for a few minutes. Add the bouquet garni, wine, tomato paste, orange juice.

Put in 375 °F. oven, uncovered, for 1 hour.

Put rice in oven for the last 30 minutes.

Taste and correct the seasonings.

Place a veal shank on each plate and ring with rice.

Garnish with chopped parsley.

Serves 6.