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

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.

How to Make It

Step 1

Preheat oven to 350°.

Step 2

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

Step 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.

Ratings & Reviews

Annie47's Review

March 21, 2014

Cookie2010's Review

February 06, 2010
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.