Moroccan Braised Veal Shanks Recipe

Name: Moroccan Braised Veal Shanks
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Spice rub:; 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)

Servings: persons

Spice rub:
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)

1
Preheat oven to 350u00b0.
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 350u00b0 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.

747

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 27 ingredients. The key ingredients include: Spice rub:, 2 teaspoons chili powder, 1 teaspoon ground turmeric, 1 teaspoon salt, and more.

Yes, Moroccan Braised Veal Shanks falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Moroccan Braised Veal Shanks

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