Tagine of Knuckle of Veal with Artichoke and Peas

Name: Tagine of Knuckle of Veal with Artichoke and Peas
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 stick (4 tablespoons) butter or 3 tablespoons sunflower oil; 1 onion, chopped; 2 garlic cloves, crushed or chopped finely; 1/2 teaspoon ground ginger; 1/2 teaspoon saffron threads; 4 thick rounds cut from the knuckle of veal; Salt and black pepper; One 14-ounce package frozen artichoke bottoms, defrosted; Juice of 1/2 lemon; Peel of 1/2 to 1 preserved lemon (optional) (see page 7); 14 ounces fresh young peas (shelled weight), or frozen petits pois, defrosted; 2 tablespoons chopped coriander; 8 green olives (optional)

Servings: persons

1/2 stick (4 tablespoons) butter or 3 tablespoons sunflower oil
1 onion, chopped
2 garlic cloves, crushed or chopped finely
1/2 teaspoon ground ginger
1/2 teaspoon saffron threads
4 thick rounds cut from the knuckle of veal
Salt and black pepper
One 14-ounce package frozen artichoke bottoms, defrosted
Juice of 1/2 lemon
Peel of 1/2 to 1 preserved lemon (optional) (see page 7)
14 ounces fresh young peas (shelled weight), or frozen petits pois, defrosted
2 tablespoons chopped coriander
8 green olives (optional)

1
Heat the butter or oil in a wide pan or casserole.
2
Put in the onion, garlic, ginger, saffron, and meat.
3
Cook over a low heat for about 5 minutes, turning over the meat.
4
Cover with water, season with salt and pepper, and simmer, with the lid on, for 1 1/2 to 2 hours, or until the meat is so tender it almost comes away from the bone.
5
If necessary, add water to keep the meat covered, and stir occasionally to make sure it does not stick to the bottom of the pan.
6
Remove the lid toward the end to reduce the sauce.
7
Add the artichoke bottoms, cut in half or quartered, lemon juice, and preserved lemon peel cut into strips, if using, and cook for 5 minutes.
8
Then add the peas and coriander, and, if you like, the olives.
9
Cook for 5 minutes, or until the vegetables are tender.
10
The sauce should be reduced and thick.

248

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

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

My Personal Notes

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How did you like this recipe?

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

You need 13 ingredients. The key ingredients include: 1/2 stick (4 tablespoons) butter or 3 tablespoons sunflower oil, 1 onion, chopped, 2 garlic cloves, crushed or chopped finely, 1/2 teaspoon ground ginger, and more.

Yes, Tagine of Knuckle of Veal with Artichoke and Peas 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.

That's it — enjoy your meal!