Instructions: Prepare vegetables: peel and slice the onions, peel the carrots and cut into thin slices. Set aside.Heat a drizzle of olive oil in a cast iron casserole and sear the veal paupiettes. Once golden on all sides, set aside on a plate. Add a little olive oil to the bottom of the casserole and sweat the sliced onions over low heat until translucent. Then add the carrots, then fry for about 10 minutes, stirring regularly. Meanwhile, remove the zest from the lemon and two oranges. Then squeeze their juice as well as that of the extra orange. Deglaze the cooking juices with the broth and wet at height with the citrus juices. Add bay leaves, rosemary, garlic powder, orange and lemon zest and veal paupiettes. Cook covered and over low heat for 25 to 30 minutes. Check the cooking and extend it if necessary. Before serving, add the green olives stuffed with the lemon pulp. Note: The finer the carrot slices, the faster the cooking. Idea: It is possible to accompany this dish of tagliatelle, in the spirit of an osso buco “in gremolata” (authentic, without tomato sauce)

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