Recipe for Mary Risley’s braised veal with oranges

Serves 4.

Sat, 07 Oct, 2006 - 01:00
2030231_1_org_Darina_Allen
Darina Allen

Darina Allen is co-founder of the Ballymaloe Cookery School and more recently the Ballymaloe Organic Farm School in Shanagarry, East Cork.

2.2kg (5lb) veal roast, cut from the heel of the round (with bone) Or 4 veal shanks as for Osso Bucco

1 large onion, thinly sliced

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