Recipe: Veal with Honey and Citrus

the day before
1/ place the roast in the marinade for 24 hours, turning it from time to time.
the next day
1/ dice (finely chop) 1 nice onion.
in a casserole, heat 1 tbsp of olive oil and put the roast (drained) to brown on all sides (10 min).
2/ add 1 veal bone and the chopped onion; let it take on a nice color.
3/ pour the marinade around the edges of the casserole (not directly on the meat as this would toughen it).
4/ add a little thyme, 1 bay leaf, 1 crushed garlic clove and a small celery branch. cook over low heat for about half an hour (covered)
5/ remove the roast so it doesn't become tough and keep warm (with foil)
reduce the sauce for about 10 minutes and remove the celery.
6/ slice the meat and serve it coated with sauce.
serve with steamed potatoes or rice...