Slow-Braised Veal with Oranges

Hiver 2014
food and drink

BY: Lucy Waverman

One of the best dishes I had on a recent trip to Paris was a slow-braised lamb breast, inexpensive but full of flavour. Here, I have substituted veal and braised it without a liquid, as it makes lots of liquid on its own. In the last hour, flavourings are added to make a rich sauce. Serve with mashed potatoes.

1 boned veal breast, about 3 lbs (1.5 kg)
Salt and freshly ground pepper
1 tsp (5 mL) crushed fennel seeds
2 tbsp (30 mL) olive oil
2 cups (500 mL) sliced Spanish onion
1 large carrot, sliced
3 thyme sprigs
1 bay leaf
2 chervil sprigs
1 head garlic, cut in half lengthwise
1 piece orange rind, 2 x 2 inches (5 x 5 cm)
1 Thai bird’s eye chili

¼ cup (60 mL) fresh orange juice
1 tbsp (15 mL) balsamic vinegar
1 cup (250 mL) chopped fresh or canned tomatoes
½ cup (125 mL) niçoise olives, pitted
2 tbsp (30 mL) chopped parsley

1 Preheat oven to 250°F (120°C).

2 Season veal breast with salt, pepper and fennel seeds. Heat oil in an ovenproof casserole or sauté pan large enough to hold the veal, over high heat. Brown veal for 4 minutes until deep golden. Flip and brown second side for 3 minutes. Transfer veal to a platter.

3 Remove pan from heat and add 1 cup(250 mL) of onions and carrots. Place veal on top. Cover with thyme, bay leaf, chervil, garlic, orange rind, chili and remaining onions.Cover and bake for 3 hours or until veal is tender.Add orange juice, balsamic and tomatoes and cook uncovered for another 45 minutes or until veal is very tender.

4 Transfer veal to a cutting board. Remove garlic from sauce and reserve. Strain remaining sauce into a pot, pressing down on the solids. Bring sauce to boil, then add olives and reserved garlic, and simmer for 10 to 15 minutes or until slightly thickened.

5 Thinly slice veal and top with sauce. Sprinkle with parsley. To make ahead of time, slice veal, return it to the sauce, and reheat together until hot.

Serves 6

What to Serve