Roast Veal with Orange Sauce


5hr 10m
Preparation/cooking time: ca. 50m + Marinate: ca. 180m + Roast in the oven: ca. 80m

Servings
For 6 people


Nutritional Information

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


Ingredients

  • 2 tbsp. peanut oil
  • 1 organic orange, use grated zest and all of the juice
  • 2 tbsp. thyme leaves
  • a little pepper
  • 1.5 kg roast veal (e.g. shoulder)
  • 0.5 tsp. sugar
  • 1 onion, cut across in half
  • 2 tsp. salt
  • 2 veal trotters, rinsed with cold water
  • 3 star anise
  • 0.5 dl Cognac
  • 1 dl white wine
  • 25 g butter
  • 2 dl single cream for sauces
  • salt and pepper to taste

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  • Mix the oil and remaining ingredients with a little pepper. Coat the meat with the mixture, cover and leave to marinate in the fridge for about 3 hours. Remove the meat from the fridge approx. 1 hr. prior to frying.
  • Place an oven tray in the centre of the oven. Pre-heat the oven to 220°C. Arrange the slices of orange on the hot oven tray.
  • Approx. 10 mins., remove, carefully turn the slices of orange, scatter with sugar, set aside.
  • Heat a casserole dish in the lower half of the preheated oven. Salt the meat. Place the meat in the casserole dish, brown the meat for approx. 10 mins. on each side. Add the veal feet, onions and star anise and sauté for approx. 10 mins. Turn oven down to 180°C. Pour over the cognac. Pour in the wine, add the butter. Insert the meat thermometer in the thickest part. Bake for about another 50 mins. Spoon the liquid over the meat from time to time. Total cooking time: approx. 80 minutes. The core temperature should be 70-75°C. Remove the meat, cover and leave to stand for approx. 10 mins. before carving. Gently re-heat the reserved orange slices in the switched-off oven. Strain the rest of the liquid into a pan. Add the half cream, orange peel and juice. Briefly simmer the sauce, season.

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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