Not a company dish, more everyday but disappointing. Made no changes except to double the meat. The flavour was dominated by the chilli (bit of heat at the back of the throat) with the other flavour being the sweetness of the carrots and sweet potato. I would cut down on the chilli to get a better balance with other spices. I also think a bit of cinnamon would make it more authenic. I baked for an additional 45 minutes to tenderize the meat.
Moroccan Braised Veal Shanks
Cookie2010 Posted: 02/06/10