Moroccan Braised Veal Shanks |
|
 |
Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
|
This Moroccan version of the classic Italian dish osso buco has a more exotic, spicy flavor. It's also good served over orzo. Any kind of winter squash or sweet potato can be substituted for the butternut squash. Ingredients:
2 teaspoons chili powder |
1 teaspoon ground turmeric |
1 teaspoon salt |
1 teaspoon dried marjoram |
1 teaspoon ground cumin |
1 teaspoon black pepper |
4 (16-ounce) veal shanks |
remaining ingredients |
1 tablespoon olive oil |
3 cups chopped onion |
3/4 cup chopped celery |
3/4 cup diced carrot |
2 tablespoons chopped garlic cloves |
2 teaspoons minced peeled fresh ginger |
1 teaspoon ground turmeric |
1 tablespoon paprika |
1 teaspoon ground coriander |
3 cups fat-free, less-sodium chicken broth |
1 cup dry white wine |
3 tablespoons fresh lemon juice |
2 tablespoons tomato paste |
3 cups (1/2-inch) cubed peeled butternut squash or sweet potato |
4 carrots, cut into 1-inch-thick pieces (about 8 ounces) |
1 cup drained canned chickpeas (garbanzo beans) |
4 cups hot cooked couscous |
4 teaspoons chopped fresh mint (optional) |
Directions:
1. Preheat oven to 350°.
2. To prepare spice rub, combine first 6 ingredients in a small bowl. Trim fat from veal; rub surface of veal with spice rub.
3. Heat oil in a large Dutch oven or large heavy stockpot over medium-high heat. Add veal; cook 3 minutes on each side. Remove from pan. Add onion, celery, diced carrot, garlic, and ginger; cover, reduce heat, and cook 10 minutes, stirring frequently. Stir in 1 teaspoon turmeric, paprika, and coriander. Add broth, wine, juice, and tomato paste, scraping pan to loosen browned bits. Return veal to pan; bring to a boil. Cover and bake at 350° for 45 minutes. Turn shanks; add squash, carrot pieces, and chick peas. Cover and bake an additional 45 minutes or until veal shreds easily with a fork. Remove veal from pan, and remove meat from bones. Serve veal and vegetable mixture over couscous. Garnish with mint, if desired.
|
|