Veal in orange sauce

Veal in orange sauce I have in a Roman pot cooked. They can also cook in a roasting pan with lid, but should give a little fat to the vegetables. Remove the cover from the Roman pot filled with cold water and water about 10 minutes. Drain again. Veal slices, rinse under running water, pat dry and season with salt and pepper. Peel onion and cut into small cubes. Peel and dice the carrots. Leeks and cut into cubes, depending on the thickness or small rings.


Vegetables lay in the Roman pot and place slices of veal shank. Roman pot tightly with the lid and slide on the middle shelf in the cold oven. Set 225 ° and cook veal slices about 45 minutes. The shells of most untreated oranges with a zester into fine strips. Squeeze the juice and store. Orange peel in a small bowl and pour boiling water over shortly. Pour orange peel in a colander and give the meat to the shell in the Roman pot. Add broth and cook veal slices for another 15-20 minutes at 225 ° in the sealed Roman pot. Veal slices and vegetables with a slotted spoon remove it from the Roman pot and keep warm.

Pour the gravy into a saucepan, add the white wine and orange juice. Orange sauce to a boil and reduce by about half. Sauce, sugar, pepper and salt to taste. Cornstarch with a little cold water and stir smooth orange sauce to bind. Veal in orange sauce on warmed serving plates and pass the vegetables to it. Serve with rice or fresh baguette.


¤ 750 g Veal slices
¤ Pepper, salt
¤ 1 Onions
¤ 100 g Carrots
¤ 80 g Leek
¤ 2 Orange
¤ 1 / 8 L Broth
¤ 1 / 8 L White wine
¤ 1 / 2 tsp Sugar
¤ 2 tsp Cornstarch

Serves 3 – 297 cal per serving, 20 mins Prep – 90 mins Total