Dessertsclosetcooking
Ossobuco Tagine
A Moroccan take on osso buco. Veal shanks braised in a sweet and savoury tomato sauce with a Moroccan spice blend.
👥 2 Servings⏱️ Prep & Cook: 3h 30m⏳ Prep: 10 min🔥 Cook: 3h 20m👤 kevin📖 closetcooking
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- pan
- oven
- pot
📝 Preparation Steps
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.
garlic, chopped1 tablespoonginger, grated1 tablespoon
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.
diced tomatoes1 (14 ounce) cantomato paste1 tablespoonharissa1 tablespoonpaprika1 teaspoonsaffron1 pinchbay leaves2
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.
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