Roast veal with orange sauce


Total time: 5hr 10m
Preparation Time: 50m

Servings
For 6 people


Nutritional Information

Contains 517 Kcal, 52g Protein, 7g Carbohydrates, 29g Fat


Ingredients

  • Marinate the meat
  • 2 tbsp peanut oil
  • 1 organic oranges, use grated zest only
  • 2 tbsp thyme leaf
  • 1.5 kg roast veal (e.g. shoulder)
  • a little pepper
  • Orange slices
  • 1 tsp sugar
  • 1 organic oranges, cut into slices approx. 5 mm thick, halved
  • Roast veal & sauce
  • 2 tsp salt
  • 2 veal trotters, rinsed with cold water
  • 1 onions, halved crosswise
  • 1 dl white wine
  • 0.5 dl cognac
  • 3 star anise
  • 25 g butter
  • 2 dl single cream for sauces
  • 1 organic oranges, use grated zest and all of the juice
  • 0.5 tsp sugar
  • salt and pepper to taste

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Instructions

  • Marinate the meat

    Mix the oil with all the other ingredients up to and including the pepper. Coat the meat with the mixture, cover and leave to marinate in the fridge for approx. 3 hrs. Remove the meat from the fridge approx. 1 hr. before cooking.
  • Orange slices

    Place a baking tray in the centre of the oven. Preheat the oven to 220°C. Arrange the slices of orange on the hot tray. Bake for approx. 10 mins., remove from the oven, carefully turn over the orange slices, sprinkle with sugar, set aside.
  • Roast veal & sauce

    Heat a casserole dish in the lower half of the preheated oven. Salt the meat. Place the joint in the casserole dish, brown for approx. 10 mins. on each side. Add the veal feet, onion and star anise, cook for a further 10 mins. Turn the oven down to 180°C. Pour over the cognac. Pour in the wine, add the butter. Insert the meat thermometer into the thickest part. Roast for a further 50 mins. Baste the meat with the juices from time to time. Total cooking time: approx. 80 mins. The core temperature should be 70-75°C. Remove the meat from the oven, cover and leave to rest for approx. 10 mins. before carving. Return the orange slices to the switched-off oven and warm through. Strain the remaining juices into a pan. Add the single cream, orange zest and juice. Briefly simmer the sauce, season.
  • Serve:

    Carve the meat, serve with the orange sauce and orange slices.

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Products used in this recipe

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Due to seasonality or for logistical reasons it can occur that an ingredient is not available for this recipe. We thank you for your understanding and apologise for any inconvenience.


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