Veal Shank Slices in Orange Curry Sauce

Ingredients

• 800 g veal shank slice (4 veal shank slices)
• Salt
• freshly ground pepper
• a little flour
• 2 carrots
• 2 stalks celery
• 4 dried tomatoes
• 1 bundle thyme
• 1 orange (unprocessed)
• 1 onion
• 1 Garlic clove
• 4 tbsp olive oil
• 1 tbsp curry powder
• 200 ml white wine
• 400 ml clear broth (ready-made)

Instructions

1. 1.

   Rinse veal shank slices, pat dry and season with salt and pepper. Dust with flour.

2. 2.

   Peel carrots. Wash and rinse celery stalks. Dice carrots, celery, and dried tomatoes into small cubes. Rinse thyme and tie with kitchen twine. Wash orange and thinly peel the zest; cut zest into fine strips and squeeze out juice.

3. 3.

   Peel onion and garlic and finely dice them. Heat olive oil in a large pot. Brown veal shank slices on both sides. Add onions, garlic, vegetables, tomatoes, and thyme and sauté briefly. Add orange zest and juice. Sprinkle curry powder over the mixture and deglaze with white wine. Pour in broth and cover; simmer for 1½ hours over medium heat. Season sauce with salt and pepper to taste.