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Abbrevations: tsp = teaspoon tbl = tablespoon
R15
MOROCCAN VEAL
Serves 8
2 tablespoons oil
2 kg lean veal leg, diced
1 large onion, sliced
4 garlic cloves, crushed
3 teaspoons ground ginger
2 teaspoons ground turmeric
3 teaspoons sweet paprika
1
⁄2 teaspoon cayenne pepper
2 teaspoons ground cumin
2 teaspoons ground coriander seeds
1 tablespoon ground cinnamon
4 cups beef stock
200g pitted prunes
1
⁄3 cup honey
1 tablespoon grated orange rind
1
⁄3 cup fresh mint, chopped
1. Heat oil in a non-stick pan. Add meat in
batches and cook over a medium heat until
well browned. Drain on paper towel.
2. Add onion to the non-stick pan, cook until
golden brown. Stir in garlic, ginger, turmeric,
paprika, pepper, cumin, coriander and
cinnamon, cook for 1 minute. Blend in stock.
3. Place meat and onion mixture into removable
crockery bowl. Cover with lid and cook on Low
7-8 hours or High 4 hours.
4. Stir in prunes, honey and orange rind 1
hour before end of cooking. Replace lid and
continue cooking.
5. Spoon into serving bowls, top with mint.
Serve hot accompanied with steamed cous cous.
EASY OSSO BUCCO
Serves 8
12 lean veal shanks, 4cm thick
1
⁄
3
cup plain flour
1
⁄
4
cup olive oil
1 x 750ml Italian-style tomato cooking sauce
1 cup white wine
2 teaspoons caster sugar
2 teaspoons cracked black pepper
2 teaspoons salt
1
⁄
3
cup fresh basil leaves chopped
1
⁄
2
cup pesto
1 tablespoon grated lemon rind
1. Coat the veal shanks with flour, remove any
excess. Heat oil in a non-stick pan. Add 2 to 3
shanks at a time and cook over medium heat
until lightly browned. Place browned shanks in
the removable crockery bowl. Repeat with
remaining shanks.
2. Combine tomato sauce, wine, sugar, pepper,
salt and basil. Pour over shanks in removable
crockery bowl. Cover with lid and cook on Low
8-10 hours or High 3-4 hours.
3. Combine pesto and lemon rind. Sprinkle pesto
mixture over Osso Bucco just before serving.
Serve hot accompanied with pre-packaged
gnocchi and steamed mixed green vegetables.
Veal