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.