Orange Veal Shank

Ingredients

• 1 medium veal shank
• 1 Tbsp clarified butter
• 2 onions (finely chopped)
• 1 tbsp basil (finely chopped)
• 1 clove nutmeg
• 1 bay leaf
• 1 tsp thyme leaves (finely chopped)
• 2 tbsp parsley (finely chopped)
• 1 Organic Orange
• juice of 1 lemon
• Salt
• pepper (ground)
• 200 ml veal stock
• 2 tbsp white wine vinegar
• 2 tsp fruit sugar
• 1 orange

Instructions

1. 1.

   Mix all ingredients for the marination, place the veal shank in it and let it rest for 12 hours, turning occasionally. Remove, wipe off excess liquid, pat dry and brown all sides of the shank in clarified butter in a roasting pan.

2. 2.

   Add the remaining marinade to the pan, cover, and simmer over medium heat for about 1.5 hours, turning occasionally and spooning back the cooking liquid.

3. 3.

   In a saucepan, bring vinegar and fruit sugar to a boil until syrupy and light brown.

4. 4.

   Grate zest from the orange, peel the remainder with a sharp knife, remove all white pith, slice into rounds and quarter them.

5. 5.

   When the shank is tender, take it out and keep warm.

6. 6.

   Reduce the pan liquid slightly, then puree it and stir in the vinegar syrup. Add orange zest and quartered slices, heat through.

7. 7.

   Separate the meat from the bone, slice into portions, arrange on a preheated plate with the orange sauce and serve.