1. Cut the peeled carrot and celery into small pieces. In a saucepan, sauté in butter for 5 minutes.

2. Zest 1 orange; peel and reserve.

3. Cut the meat into 40g pieces. In a Dutch oven, sauté in hot extra virgin olive oil. When golden brown, add the peeled shallots, crushed garlic, carrot and celery mixture, orange zest, and bouquet garni. Season with salt and pepper. Add the dry white wine and 200 ml of water. Cover and simmer over low heat for 50 minutes or until the meat is tender.

4. Twenty minutes before the end of the meat’s cooking time, cook the potatoes in boiling salted water.

5. Peel the last 2 oranges and cut them into quarters.

6. Cut the potatoes into thick slices. Put them in the Dutch oven with the orange quarters for a few minutes to warm up.

7. Serve in hot bowls, sprinkle with chopped parsley and zest.