I made this with Luca and Luisa — my brother and sister-in-law who are fantastic cooks — and it left me incredibly happy. There is not too much orange and lemon, just a hint, but I love the citrus wedges and a roasted thyme sprig served on the plate with the veal so that you know exactly what has gone into the cooking. (If you want, you can add more orange and lemon wedges towards the end of the cooking time, although they could make the sauce a little more tart.) The meat should be deep golden on the outside and cooked but just slightly rosy inside. You will need a small roasting dish (mine is about 18 × 25 cm/7 × 10 inches) that fits the meat and vegetables quite compactly and can transfer to the stovetop.