Ingredients Jump to Instructions ↓

  1. 1 pounds veal riblets or 1 1/2 pounds boneless veal shoulder, cut into 1 1/2-inch chunks

  2. ⅓ cup diced pancetta or ventreche

  3. 2 tablespoons vegetable oil

  4. 1 or 2 veal bones, cut into 1 1/2-inch pieces

  5. 2 cups dry white wine

  6. 1 1/2 cups rich veal or unsalted chicken stock (storebought or homemade-page 405)

  7. 2 medium onions, thinly sliced

  8. 4 garlic cloves, halved

  9. 3 sprigs parsley,

  10. 1 sprig thyme,

  11. 1 imported bay leaf,

  12. 1 sprig celery leaves, and a few pieces leek greens tied together with string

  13. 1 1/2 teaspoons tomato paste

  14. Salt and freshly ground pepper to taste

  15. 1/2 to &frac

  16. 23; cup fresh orange juice

  17. 1/4 cup fresh lemon juice

  18. ⅔ cup heavy cream

  19. Zest of 1 medium orange, cut into thin strips

  20. 2 teaspoons minced fresh chives

  21. 1 teaspoon minced fresh flat-leaf parsley

Instructions Jump to Ingredients ↑

  1. Trim excess fat from the veal. In a large skillet, sauté the pancetta in hot oil until golden and lightly crisp. With a slotted spoon, transfer to a 5-quart flameproof casserole. Add the veal to the skillet in batches without crowding and sauté over moderately high heat, turning, until browned all over, 5 to 7 minutes. As each piece browns, transfer it to the casserole. Lightly brown the veal bones in the remaining fat, if using.

  2. Pour out the fat and deglaze the skillet with the white wine. Pour the pan juices over the veal bones. Add the stock, onions, garlic, herb bouquet, tomato paste, and salt and pepper to taste. Cover and simmer for 1½ to 2 hours, or until the veal is very tender when pierced with the tip of a sharp knife.

  3. Remove the meat and cover to keep moist. Discard the herb bouquet and bones. Strain the juices; chill quickly and degrease completely. Pour into a nonreactive saucepan. Add ½ cup of the orange juice and the ¼ cup lemon juice. Bring to a boil and reduce to 2 cups, skimming. Add the cream, return to a boil, and reduce to 1½ cups. Season with salt and pepper to taste. Add the remaining orange juice, if you think it needs it. Return the meat to the sauce and reheat slowly.

  4. Meanwhile, blanch the orange zest in boiling water for 5 minutes. Drain and rinse under cold running water. Add the orange zest, chives, and parsley to the sauce and serve.


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