Ossobuco Tagine (Moroccan Style Ossobuco)

Ossobuco Tagine

A Moroccan take on osso buco. Veal shanks braised in a sweet and savoury tomato sauce with a Moroccan spice blend.

ingredients

• 2 veal shanks, with skin
• salt and pepper to taste
• 1/4 cup flour
• 1 tablespoon olive oil
• 1/2 cup onion, diced
• 1/2 cup carrot, diced
• 1/2 cup celery, diced
• 1 tablespoon garlic, chopped
• 1 tablespoon ginger, grated
• 1 cup white wine
• 1 cup beef or veal stock
• 1 (14 ounce) can diced tomatoes
• 1 tablespoon tomato paste
• 1/4 cup dried apricots, coarsely chopped
• 1/4 cup prunes, coarsely chopped
• 1 tablespoon harissa
• 1 teaspoon paprika
• 1/4 teaspoon cayenne pepper
• 1/2 teaspoon cumin
• 1/2 teaspoon turmeric
• 1/4 teaspoon cinnamon
• 1 pinch saffron
• 2 bay leaves
• salt and pepper to taste

directions

1. Season the veal with salt and pepper and dredge in the flour, shaking off any excess.
2. Heat the oil in a large oven proof pan over medium-high heat.
3. Brown the veal on all sides and set aside.
4. Add the onions, carrots, celery and saute over medium heat until tender, about 10-15 minutes.
5. Add the garlic and ginger and saute until fragrant, about 1 minute.
6. Add the wine and deglaze the pan.
7. Add the stock, tomatoes, tomato paste, apricots, prunes, harissa, paprika, cayenne, cumin, turmeric, cinnamon, saffron, bay leaves, salt and pepper and bring to a boil.
8. Add the veal, cover, transfer to a preheated 350F/180C oven and braise until the veal is fall off the bone tender, about 2-3 hours. Check the pot every once in a while and if the liquid drops below half way up the veal, add some more stock.