Veal Shanks with Onions & Preserved Lemon

My Mum is having people for dinner on Saturday night and she asked me to cook for her. I had made her some Osso Bucco a couple of weekends ago and they loved it so we were intending to make the same again, but then on Saturday night I cooked the Cauliflower & Carrot Tajine (the one with Lamb but this time we did it vegetarian) and she decided she wanted me to do a Moroccan Feast, they’d already purchased enough Osso Bucco aka Veal Shanks for 10 people so I thought I need to come up with a way to cook them that’s Moroccan Inspired & this is what I came up with. Serves 10.

You will need

10 pieces of Osso Bucco

6 medium to large brown onions, sliced

6 large cloves of garlic

2 1/2 preserved lemons (1/4 per person)

1 Tbsp ground cumin

2 heaped tsp smokey paprika

handful of lemon thyme

4 bay leaves

Salt & Pepper

Olive Oil

Flour for Dusting

500 ml vegetable stock plus extra water if required.

You will need either a large roasting pan with deep sides, a large cast iron pot or something similar ideally with a tight-fitting lid. Preheat your oven to 180 degrees Celsius. Dust the osso bucco with flour and set aside, heat a large frying pan or cast iron saucepan, add about 2 Tbsp olive oil and brown the meat on each side, you will need to do this in batches of about 3 or so depending on the size of the pieces of meat.

Set the browned pieces of meat aside as they’re done in a bowl so you can retain the juices and add to the dish with the stock. Once all the meat is browned add some extra olive oil and fry the onions, garlic, spices, pepper & thyme. Cook for about 5 mins add the meat back into the pan and cover with stock, divide the preserved lemon into quarters and tuck in and around the meat. Don’t add any salt at this stage as there will be salt from the preserved lemons and it’s better to need to add more at the end than it be too salty.

Ensure everything is covered with liquid and cover with lid or a couple of layers of tin foil and place in oven and cook for at least an hour before moving the pieces of meat around, return to oven and cook for another hour or more, until the meat comes away from the bone.  I have made this in advance and will skim the fat once it’s cooled. The flavours will develop over night so you will end up with a lovely rich casserole. Re heat in the oven for about 30 – 40 mins ensure you remove the stalks of the thyme prior to serving. Check the seasoning and adjust to taste.

We are going to serve this with crusty bread and a Carrot & Cauliflower tajine. You could serve it with Mashed Potatoes, Polenta or Couscous.

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