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Ingredients:

• 4 pieces of veal shank sliced two inches thick
• 2 tablespoons, olive oil
• 2 tablespoons, butter
• 2 cloves garlic, finely chopped
• 1 small Spanish onion, finely chopped
• 1 cup, chicken stock
• ½ cup white wine
• 5 tablespoons tomato purée
• Orange zest finely chopped
• Juice of one orange
• Chopped parsley

Methods:

• Season veal with salt and pepper.
• Coat both sides of veal with flour.
• In a thick bottom casserole, heat olive oil and butter, brown both sides of veal pieces.
• Add your garlic, onions, chicken stock, white wine, and blend in your tomato purée.
• Bring to a gentle simmer, cover and place in an oven at 350° for 1½ h or until meat is tender.
• Add your chopped parsley, orange zest and juice.
• Verify your seasoning and serve on a bed of fettucine pasta.
  

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