Tender Sautéed Veal with Carrots and Orange Zest: A Hearty Recipe for 4

• 1 kg flank of veal or breast, cut into pieces
• 1 kg young carrots
• 2 onions
• 2 garlic cloves
• 2 celery stalks
• 30 g raisins
• 1 untreated orange
• 20 cl dry white wine
• 1 sprig thyme
• 1 bay leaf
• 2 pinches cinnamon powder
• 1 pinch all-spice
• 30 g butter
• 1 tablespoon olive oil
• Salt and ground pepper

• Total cooking time: 1 hour

Difficulty: Intermediate (2/5)

Peel the onions, celery, and garlic cloves, then finely chop or slice them.

Using a paring knife, zest the untreated orange. Juice the orange into a small saucepan, add the raisins, and bring to a boil. Remove from heat, cover, and let the raisins plump up.

In a large casserole, heat the butter and olive oil. Brown the veal pieces over high heat until golden.

Remove the meat and set aside. In the same pan, lightly brown the chopped garlic, onions, and celery.

Return the veal to the casserole with thyme, bay leaf, plumped raisins and their juice. Pour in the white wine, sprinkle with cinnamon, all-spice, salt, and pepper. Cover and simmer gently for 30 minutes.

Meanwhile, peel the young carrots. Leave thin ones whole or halve/thinly slice thicker ones. Add to the pan with the finely chopped orange zest. Stir well, cover, and cook for another 30 minutes until tender.

Serve hot, sprinkled with fresh parsley or chervil, alongside homemade tagliatelle for a comforting meal.