Ragout of Veal with Orange from The Cooking of South West France by Paula Wolfert

Ingredients

• Herb bouquet: 3 sprigs parsley, 1 sprig thyme, 1 imported bay leaf, 1 sprig celery leaves, and a few pieces leek greens tied together with string
• 1½ teaspoons tomato paste
• Salt
• freshly ground pepper
• 2 medium onions, thinly sliced
• 4 garlic cloves, halved
• 1 or 2 veal bones, cut into 1½-inch pieces (optional)
• 2 cups dry white wine
• 1½ cups rich veal or unsalted chicken stock (storebought or homemade)
• 1 pound veal riblets or 1½ pounds boneless veal shoulder, cut into 1½-inch chunks
• ⅓ cup diced pancetta or ventrèche
• 2 tablespoons vegetable oil
• 2 teaspoons minced fresh chives
• Zest of 1 medium orange, cut into thin strips
• 1 teaspoon minced fresh flat-leaf parsley
• ½ to⅔ cup fresh orange juice
• ⅔ cup heavy cream
• ¼ cup Fresh lemon juice