Slow-cooked veal shanks with giant couscous and winter vegetables

Slow-cooked veal shanks with giant couscous and winter vegetables

By
From
Saha
Serves
4
Photographer
Matt Harvey

A truly great, all-in-one winter dish.

Ingredients

Quantity Ingredient
100ml olive oil
12 pearl onions, peeled and left whole
3 sticks celery, cut into 5 mm dice
2 medium carrots, cut into 5 mm dice
8 baby turnips, trimmed
3 garlic cloves, finely chopped
1 teaspoon cumin
1 teaspoon cinnamon
1/2 teaspoon freshly ground black pepper
1 tablespoon ground ginger
salt and pepper
200g plain flour
4 x veal shanks
1 400 g can chopped tomatoes
150g cooked chickpeas
1 litre good-quality chicken stock
300ml white wine
150g moghrabieh
250ml water
1/3 cup mint leaves
2 tablespoons blanched orange zest
2 tablespoons blanched lemon zest

Method

  1. Preheat the oven to 170°C. Heat half the oil in a large frying pan. Sauté the vegetables and garlic gently until soft, but not coloured, then sprinkle on the cumin, cinnamon and pepper and cook for a few more minutes, turning the vegetables well so that everything is nicely coated. Transfer the vegetables to a heavy-based casserole dish.
  2. Mix the ginger, salt and pepper with the flour and dust the veal shanks thoroughly. Heat the remaining oil in the frying pan and brown the shanks all over, two at a time. Place them on top of the sautéed vegetables in the casserole dish. Add the tomatoes, chickpeas and stock. Deglaze the frying pan with the wine, simmer to reduce a little and then pour it into the casserole. Cover and cook in the oven for 1½–2 hours.
  3. Put the moghrabieh in a saucepan with the water and bring to the boil. Lower the heat and simmer for 15 minutes until tender. Add the moghrabieh to the casserole about halfway through the cooking time.
  4. When ready to serve, finely chop the mint leaves and mix with the citrus zest. Sprinkle over the shanks as you serve them.
Tags:
Saha
Malouf
Lucy
Greg
Lebanon
Lebanese
Syria
Syrian
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