Veal shoulder with citrus

Veal shoulder with citrus

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A vitamin recipe to share.


  • For 4 people :
  • 800 g of veal shoulder cut into 8 pieces
  • 8 small potatoes
  • 100 g of kidney beans
  • 8 small carrots
  • 8 small turnips
  • 2 oranges
  • 1 lemon
  • 1 shallot
  • 25 cl of chicken broth
  • 1 C. balsamic vinegar
  • 1 C. tablespoon of olive oil
  • 50 g of butter
  • 1 C. coffee of acacia honey
  • thyme
  • laurel
  • salt
  • pepper


Squeeze one of the oranges and lemon juice. Pour into a dish with the vinegar, honey, thyme and bay leaf, salt and pepper and marinate the meat for 15 minutes.
Peel and wash the vegetables. Cook the potatoes in salted boiling water and the rest of the vegetables steamed for 15 to 20 minutes.
Raise the quarters of the remaining orange.
In a sauté pan, melt the chopped shallot in the oil and butter. Add the drained meat pieces and brown them on all sides and simmer for 15 minutes under cover.
Filter the marinade. Take out the meat. Book it warm. Deglaze the pan with marinade and chicken broth. Let reduce by half and pour over the shoulder.
Serve with vegetables and orange wedges.


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