For the veal casserole
6 large slices of veal knuckle (1.5cm thick)
4 tomatoes skinned, de-seeded and chopped
1 garlic clove (crushed)
1 orange (zested and juiced)
1 large onion (chopped)
1 small carrot (peeled and chopped)
½ branch celery (chopped)
20cl white wine
30cl veal stock (or equivalent with cube stock)
olive oil
salt  and pepper

For the haricot bean puree
300gr pre-soaked white haricot beans (overnight)
100gr butter     
Cream for texture
1 onion
1 carrot
1 bouquet garni ( fresh or in bag )
Salt and pepper

For the veal casserole

Season the veal and brown in a large casserole, add the onions,carrot, celery and caramelize. Add the tomatoes, orange zest, garlic and white wine, reduce by a third then add the orange juice and veal stock . Cover the casserole and cook in the oven at 200C for 1½ hours.

Remove the meat and place in the serving dish, reduce the sauce by a third, squeeze a bit more orange juice, season and pour on the meat.

For the haricot bean puree

Cook the beans very gently in salted water with the bouquet garni, the onion and carrot cut in quarters . (1½ hours to 2 hours )
                       
Drain, remove the carrot, onion and bouquet garni.