You will need: 4 pieces of veal with a cerebral bone, 1 orange, 2 red bulbs, 2 prunes of prunes, 4 cloves of garlic, 1 peperonchino (burning pepper), 4-5 thyme twigs, 500 ml of chicken broth, 100 ml of white wine, 1 tbsp. Spoon of olive oil, 2 laurel sheets, 1 star Badaine, 3-4 carnations, chopping cardamom, pinching coriander, ¼ h. Spoons of fresh black pepper, ½ h. spoons of sea salt.
Cooking process: Heat the olive oil in a frying pan and fry meat from two sides to a golden crust. From the orange to cut the zest. Onions clean and cut down her slices. Clear garlic and chop large. Add onions and garlic in the pan with meat and cook until they are spoiled. Roasted meat from the pan and put in a deep shill. Add prunes to the pan with a bunk with garlic, pour 250 ml of hot chicken broth and white wine and bring to a boil. Lower to the broth with wine Badyan, carnation, cardamom, coriander, orange and pea-peperonchino, mix and pour and pour into the saucepan to meat, salt, pepper, add bay leaf and thyme. Stewed under the lid of 2-3 hours on slow fire. If the sauce does not cover the meat - to top up the remaining chicken broth.