Difficulty:[usr 2]
Peel the onions, celery and garlic cloves, then chop or slice them very finely.
Take the zest of the orange using a paring knife. Squeeze the orange to express the juice, pour it into a small saucepan, add the raisins and bring to the heat. When boiling, turn off the heat, put a lid on and let the grapes swell.
In a casserole, heat the mixture of butter and olive oil. Brown the pieces of meat over high heat.
When the meat is nicely colored, remove it and reserve it on a plate. Instead, add minced garlic and onion just to brown them.
Put the meat back in the casserole, add the thyme and bay leaf, the grapes and their juice. pour in the dry white wine, sprinkle with the various spices, salt and pepper. Put a lid on and simmer gently for 30 minutes.
Peel the baby carrots. If they are thin, leave them whole, otherwise split them into two or four. Add them to the pan and mix well. Add the very finely chopped orange zest at the same time.
Cover and cook another 30 minutes.
Enjoy this dish hot.
Sprinkle this sautéed veal with parsley or chervil and accompany it with fresh tagliatelle.
