Moroccan Braised Veal Shanks

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.