Moroccan Braised Veal Shanks

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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.
6 servings (serving size: about 3 ounces veal, 1 1/3 cups vegetable mixture, and 2/3 cup couscous)

Ingredients

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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)

Preparation

Preheat oven to 350°.

To prepare spice rub, combine first 6 ingredients in a small bowl. Trim fat from veal; rub surface of veal with spice rub.

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.

Created date

November 1999

Nutritional Information

Calories 455
Caloriesfromfat 15 %
Fat 7.4 g
Satfat 1.7 g
Monofat 3.2 g
Polyfat 1.4 g
Protein 38.4 g
Carbohydrate 61 g
Fiber 7.9 g
Cholesterol 97 mg
Iron 4.8 mg
Sodium 811 mg
Calcium 112 mg