Veal With Orange Sauce Recipes

VEAL WITH ORANGE SAUCE

Steps:

• Preheat the oven to a moderate temperature.
• Squeeze the orange juice, and set aside.
• Grate a teaspoon of orange rind, and set aside.
• Dip the slices of veal in flour, then sauté until lightly browned on both sides.
• Transfer the veal to an ovenproof casserole dish, and set aside.
• Pour the orange juice and wine into the still-hot sauté pan.
• Let the orange juice and wine bubble for one minute.
• Add the soy sauce and orange zest, then pour the orange/wine sauce over the veal.
• Cover with foil and cook for 30 minutes.
• Remove the foil, add some freshly chopped chives and serve.

VEAL LOIN WITH SICILIAN BLOOD ORANGE SAUCE

Steps:

• Preheat oven to 400 degrees F.
• Remove all the fat and sinew from the veal loin and reserve them. Rub the loin with oil and season with salt and pepper.
• Heat a saute pan over medium high heat. Add the veal loin and sear until golden brown on all sides, about 2 to 3 minutes per side. Remove the loin from the pan.
• Place fat and trimmings in the bottom of a roasting pan and set the loin on top. Roast for 45 minutes. The roast should still be pink inside, not well done. Transfer it to a warm platter.
• While the meat is roasting, peel the skins of the oranges and lemons, and cut into julienne. Place in a small saucepan with the sugar and enough water to cover. Boil until the sugar begins to caramelize. Pour the julienne into a strainer and rinse briefly under water. Set aside.
• Squeeze the juice from the oranges. Remove fat and trimmings from the roasting pan and pour off any fat that has accumulated. Deglaze with the port and add the veal stock and orange juice. Simmer 15 minutes, strain, and reduce until only 1 cup remains. Whisk in the butter, 1 piece at a time, to slightly thicken the sauce. Reserve and keep warm.
• Please a slice of the roast on a warm plate. Cover with sauce and sprinkle with the julienne of orange and lemon peels. Serve immediately.

VEAL WITH CREAM SAUCE

Steps:

• Partially freeze the veal; slice very thinly across the grain into bite-size strips. In a mixing bowl comgine the lemon juice or brandy, salt and pepper; add the veal strips and toss to coat evenly. Let stand 10 minutes.
• In a large skillet, cook the veal, half at a time in 2 tbsp hot butter or margarine for 2 minutes at medium heat. Transfer to a heated serving platter; keep warm. Repeat with the rest of the veal.
• For the sauce, in the same skillet cook shallots in the 1 tbsp hot butter until tender but not brown. Add the wine and bring to boiling, stirring constantly; cook for 3 minutes or until it is reduced to 1/4 cup mixture.
• Gradually add the whipping cream, stirring constantly. Stir in the veal strips; heat through but do not boil. Serve immediately with the Fried Potato Cake or mashed potatoes.

VEAL CHOPS WITH TOMATO-ORANGE-BASIL SAUCE

Steps:

• Combine first 3 ingredients and 1 tablespoon orange peel in heavy small saucepan. Boil until mixture is reduced to 3 tablespoons, about 10 minutes. Add cream and boil 1 minute. Set sauce aside. (Can be prepared 1 day ahead. Cover and refrigerate.)
• Melt 1 tablespoon butter in heavy large skillet over medium heat. Season veal with salt and pepper. Sauté veal until just cooked through, about 4 minutes per side. Transfer to plates; keep warm.
• Reheat sauce over low heat. Whisk in remaining 4 tablespoons butter. Stir in tomato, sliced basil and remaining 1 tablespoon orange peel. Season to taste with salt and pepper. Ladle sauce over veal. Garnish with basil sprigs if desired.

BRAISED VEAL SHANKS WITH APRICOT, ORANGE AND FENNEL

Steps:

• Preheat oven to 325 degrees. Pat shanks dry with paper towels and season very liberally with salt and pepper.
• Place a large, heavy roasting pan across two stove-top burners over high heat. Add 4 tablespoons of oil and heat for 30 seconds. Add veal and sear until well browned on both sides, about 15 minutes. Transfer veal to a platter. If pan looks dry, add another tablespoon oil, and onion, carrots, celery, garlic, diced fennel bulb, 1/2 teaspoon salt and a generous pinch of pepper. Sauté over medium heat until onions are translucent and tender, 7 minutes. Add tomato paste and continue to sauté for 2 minutes longer.
• Pour in wine and bring to a boil, scraping up browned bits. Let simmer for 2 minutes, then add broth and simmer until liquid is reduced by a third, about 5 minutes. Stir in orange juice, anchovies (if using), sage, thyme, bay leaf, half the apricots and 2 tablespoons fennel fronds. Nestle meat into vegetable mixture and pour in any meat juices from platter. Cover pan with foil, leaving a corner turned up so some steam can escape, and braise in oven for about 2 hours, turning shanks two or three times as they cook.
• When meat is quite tender, transfer it to a platter (on top of hot kasha if desired). Cover with foil to keep warm. Remove bay leaf from pan. Using a slotted spoon, transfer about a third of the vegetables to a blender or food processor and purée.
• Add purée back to pan juices. Add remaining apricots and bring to a simmer for 3 minutes. Taste and correct seasonings. Spoon sauce over meat, and serve garnished with more fennel fronds.