Ragout of Veal with Orange

Ragoût de Veau à l’Orange

Preparation info
  • Serves


    • Difficulty


Appears in

By Paula Wolfert

Published 1987

  • About

This dish from toulouse originally called for the bitter Seville orange, bigarade. To compensate for that special tanginess, I have used a combination of orange and plenty of strained lemon juice. For easy service, this ragout can be prepared entirely in advance and reheated. I like this dish with rice.


  • 1 pounds veal riblets or pounds boneless veal shoulder, cut into 1½-inch chunks


  1. Trim excess fat from the veal. In a large skillet, sauté the pancetta in hot oil until golden and lightly crisp. With a slotted spoon, transfer to a 5-quart flameproof casserole. Add the veal to the skillet in batches without crowding and sauté over moderately high heat, turning, until browned all over, 5 to 7 minutes. As each piece browns, transfer it to the casserole. Lig