Moroccan Braised Veal Shanks

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.

Yield: 6 servings (serving size: about 3 ounces veal, 1 1/3 cups vegetable mixture, and 2/3 cup couscous)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 455
  • Calories from fat: 15%
  • Fat: 7.4g
  • Saturated fat: 1.7g
  • Monounsaturated fat: 3.2g
  • Polyunsaturated fat: 1.4g
  • Protein: 38.4g
  • Carbohydrate: 61g
  • Fiber: 7.9g
  • Cholesterol: 97mg
  • Iron: 4.8mg
  • Sodium: 811mg
  • Calcium: 112mg

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)

Preparation

  1. Preheat oven to 350°.
  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 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.
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