OSSOBUCO TAGINE (MOROCCAN STYLE OSSOBUCO)

Ossobuco Tagine (Moroccan Style Ossobuco) image

Provided by @MakeItYours

Number Of Ingredients 24

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

Steps:

Season the veal with salt and pepper and dredge in the flour, shaking off any excess.
Heat the oil in a large oven proof pan over medium-high heat.
Brown the veal on all sides and set aside.
Add the onions, carrots, celery and saute over medium heat until tender, about 10-15 minutes.
Add the garlic and ginger and saute until fragrant, about 1 minute.
Add the wine and deglaze the pan.
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.
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.