Marinate the meat
Mix the oil with all the other ingredients up to and including the pepper. Coat the meat with the mixture, cover and leave to marinate in the fridge for approx. 3 hrs. Remove the meat from the fridge approx. 1 hr. before cooking.
Place a baking tray in the centre of the oven. Preheat the oven to 220°C. Arrange the slices of orange on the hot tray. Bake for approx. 10 mins., remove from the oven, carefully turn over the orange slices, sprinkle with sugar, set aside.
Roast veal & sauce
Heat a casserole dish in the lower half of the preheated oven. Salt the meat. Place the joint in the casserole dish, brown for approx. 10 mins. on each side. Add the veal feet, onion and star anise, cook for a further 10 mins. Turn the oven down to 180°C. Pour over the cognac. Pour in the wine, add the butter. Insert the meat thermometer into the thickest part. Roast for a further 50 mins. Baste the meat with the juices from time to time. Total cooking time: approx. 80 mins. The core temperature should be 70-75°C. Remove the meat from the oven, cover and leave to rest for approx. 10 mins. before carving. Return the orange slices to the switched-off oven and warm through. Strain the remaining juices into a pan. Add the single cream, orange zest and juice. Briefly simmer the sauce, season.