- salt and pepper to taste
- a little pepper
- 1 dl white wine
- 2 tbsp. peanut oil
- 0.5 tsp. sugar
- 2 tbsp. thyme leaves
- 2 dl single cream for sauces
- 25 g butter
- 2 tsp. salt
- 1 organic orange, use grated zest and all of the juice
- 1.5 kg roast veal (e.g. shoulder)
- 1 onion, cut across in half
- 2 veal trotters, rinsed with cold water
- 3 star anise
- 0.5 dl Cognac
Mix the oil and remaining ingredients with a little pepper. Coat the meat with the mixture, cover and leave to marinate in the fridge for about 3 hours. Remove the meat from the fridge approx. 1 hr. prior to frying.
Place an oven tray in the centre of the oven. Pre-heat the oven to 220°C. Arrange the slices of orange on the hot oven tray.
Approx. 10 mins., remove, carefully turn the slices of orange, scatter with sugar, set aside.
Heat a casserole dish in the lower half of the preheated oven. Salt the meat. Place the meat in the casserole dish, brown the meat for approx. 10 mins. on each side. Add the veal feet, onions and star anise and sauté for approx. 10 mins. Turn oven down to 180°C. Pour over the cognac. Pour in the wine, add the butter. Insert the meat thermometer in the thickest part. Bake for about another 50 mins. Spoon the liquid over the meat from time to time. Total cooking time: approx. 80 minutes. The core temperature should be 70-75°C. Remove the meat, cover and leave to stand for approx. 10 mins. before carving. Gently re-heat the reserved orange slices in the switched-off oven. Strain the rest of the liquid into a pan. Add the half cream, orange peel and juice. Briefly simmer the sauce, season.
- 5h 10 Preparation/cooking time: ca. 50m + Marinate: ca. 180m + Roast in the oven: ca. 80m
- Servings For 6 people
- Nutrition 439 Kcal