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.


Marilyn Harris

Marilyn Harris

Welcome to my web page. I hope you will visit often and enjoy using the recipes we post for you here. They are recipes that have been requested on the show on Saturday afternoon and some are from my cookbooks and my own kitchen, while others are... Read more

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