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1
Heat the oil in a large enameled cast-iron casserole.
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2
Season the veal with 1/2 teaspoon each of salt and pepper.
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3
Flour the pieces and shake off any excess.
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4
Add the meat to the casserole and cook over moderately high heat, turning often with tongs, until golden brown on all sides.
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5
Remove the veal to a platter.
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6
Add the carrots, celery, onion and garlic to the casserole and cook, stirring often, until softened, about 5 minutes.
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7
Set the veal on top of the vegetables and pour in the wine.
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8
Increase the heat to high and boil until almost all of the wine has evaporated.
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9
Add the chicken stock, tomatoes, thyme and bay leaf.
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10
In a small bowl, mix the tomato paste with 2 tablespoons of the cooking liquid.
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11
Add to the casserole along with the orange juice and bring to a boil.
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12
Reduce the heat to moderate, cover and simmer until the veal is very tender, about 1 1/2 hours.
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13
Meanwhile, in a small saucepan, blanch the orange zest for 3 minutes to remove its bitterness.
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14
Remove the meat to a large deep serving dish and cover with foil to keep warm.
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15
Increase the heat to high and boil the sauce until it is reduced by half and very flavorful, 20 to 30 minutes.
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16
Strain the sauce through a fine sieve into a medium saucepan, pressing gently on the vegetables; discard the solids.
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17
Bring the sauce to a boil and stir in the orange zest.
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18
Season the sauce with salt and pepper, pour it over the meat and serve at once.
