Recipe for Mary Risley’s braised veal with oranges

Serves 4.

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

Juice of 2 oranges

Juice of 1 lemon

Bouquet garni (including 1 clove)

Sprig of fresh basil

Salt and freshly ground pepper

Olive oil

1 orange

125ml (4 fl oz) chicken or veal stock

50ml (2 fl oz) wine vinegar and a little sugar

Combine the onion, orange and lemon juice, bouquet garni, basil, salt and pepper in a bowl big enough to hold the veal. Marinate the veal for 12 hours, turning it two or three times.

Remove the veal from the marinade, wipe it off and coat with olive oil.

Preheat the oven to 325F/160C/gas3.

Brown the veal on all sides in a casserole on top of the stove. Add the marinade and bake in the covered casserole in the preheated oven for 1-1½ hours.

Remove the zest from the orange with a vegetable peeler and cut into tiny julienne strips. Blanch these in boiling water for 2 minutes, drain in a small sieve and run under cold water to stop the cooking. Remove all the white part from the orange and section the orange.

Remove the veal from the casserole and keep warm. It will be easier to carve if it is allowed to rest for 20 minutes. In an electric blender combine the braising liquid with the stock and blend. Reheat this sauce in a small saucepan, whisk in the wine vinegar (sweetened slightly). Add the orange zest and the orange sections. Correct seasoning.

Carve the veal into thin slices, arrange them overlapping in a row on a heated serving dish and pour over the hot sauce and oranges.