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.