Veal Shank Tagine with Carrots, Bitter Turnips (or Parsnips), and Prunes

Why You’ll Love This Recipe

This tagine offers a wonderful balance of flavors and textures. The tender veal shank is slow-cooked to perfection, with a luscious sauce made from caramelized onions, warming spices, and sweet prunes. The slightly bitter turnips or parsnips cut through the richness of the meat, while the prunes add a delightful sweetness that complements the savory notes. It’s a comforting and hearty dish that’s both delicious and packed with complex flavors. Perfect for cold evenings or festive gatherings, this dish will impress your guests and leave them asking for seconds!

Ingredients

• 1 kg veal shank (cut into pieces)

• 3 carrots, sliced into rounds

• 3 bitter turnips or parsnips, cut into chunks

• 150 g prunes, pitted

• 2 onions, finely chopped

• 3 cloves garlic, minced

• 1 tablespoon grated ginger

• 1 teaspoon turmeric

• 1 teaspoon cumin

• 1 teaspoon cinnamon

• 1 teaspoon ras-el-hanout (optional, for extra flavor)

• 1 tablespoon honey

• 2 tablespoons olive oil

• 1 liter chicken broth (or water)

• Salt and pepper to taste

• Fresh cilantro (for garnish)

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

1. Prepare the meat: In a large pot or tagine, heat the olive oil over medium heat. Add the veal shank pieces and brown them on all sides for about 5-7 minutes. Remove the veal and set it aside.

2. Sauté the onions and spices: In the same pot, add the chopped onions and cook for about 3-4 minutes until softened. Add the minced garlic, grated ginger, cumin, turmeric, cinnamon, and ras-el-hanout. Cook for another 1-2 minutes to allow the spices to release their aromas.

3. Add the vegetables and prunes: Add the carrots, turnips (or parsnips), and prunes to the pot. Stir to combine and coat everything with the spices.

4. Simmer with liquid: Return the veal shank pieces to the pot and pour in the chicken broth (or water) to cover the ingredients. Add the honey and season with salt and pepper to taste. Bring everything to a simmer, then cover and let cook for 1.5 to 2 hours, or until the veal is tender and the flavors have melded together. Add more liquid if needed to keep the ingredients from drying out.

5. Check the tenderness: After 1.5 to 2 hours, check the veal and vegetables for tenderness. If the meat is tender and the sauce has thickened, remove from the heat.

6. Serve: Garnish with fresh cilantro and serve the tagine with couscous, rice, or fresh bread to soak up the delicious sauce. Enjoy!

Servings and Timing

This recipe makes approximately 4-6 servings.

• Prep time: 20 minutes

• Cook time: 2 hours

• Total time: 2 hours 20 minutes

Storage/Reheating

Leftover Veal Shank Tagine can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, gently warm in a skillet over medium heat or in the microwave. You can add a little broth or water to loosen the sauce if it’s too thick.

FAQs

1. Can I use chicken instead of veal?

Yes, you can substitute the veal with chicken, though the cooking time will be shorter. Chicken thighs are a good option, as they remain tender when slow-cooked.

2. Can I make this dish ahead of time?

Yes, this dish actually tastes better the next day, as the flavors have time to meld. You can prepare it in advance and reheat it when ready to serve.

3. Can I use other vegetables?

Yes! Feel free to add other vegetables such as sweet potatoes, parsnips, or even zucchini. Adjust the cooking time as necessary depending on the vegetables you choose.

4. What can I use instead of prunes?

If you don’t like prunes, you can substitute them with dried apricots or dates. Both will add a natural sweetness and work well with the savory flavors in the tagine.

5. Can I make this dish in a slow cooker?

Yes, you can cook this tagine in a slow cooker. Brown the veal shank in a skillet first, then transfer everything to the slow cooker. Cook on low for 6-7 hours or on high for 3-4 hours, until the veal is tender.

6. Can I use a different type of meat?

Yes, you can use lamb or beef for this recipe. Adjust the cooking time depending on the type of meat used. Lamb shanks are a great alternative and would pair wonderfully with the spices in this dish.

7. Is this dish gluten-free?

Yes, this tagine is naturally gluten-free, as it contains no wheat or gluten-based ingredients. Make sure to check the broth or stock you use to ensure it is gluten-free.

8. Can I freeze this dish?

Yes, you can freeze Veal Shank Tagine. Let it cool completely, then store it in an airtight container in the freezer for up to 2 months. To reheat, thaw overnight in the fridge and reheat on the stove or in the microwave.

9. How can I make this dish spicier?

To add some heat, you can add chili flakes, fresh chili peppers, or a touch of harissa (a North African chili paste) to the sauce. Adjust the amount to your desired spice level.

10. Can I make this dish without a tagine pot?

Yes, if you don’t have a traditional tagine pot, you can cook this dish in a heavy-duty Dutch oven or any large, covered pot. The key is slow cooking the ingredients so the flavors meld together.

Conclusion

Veal Shank Tagine with Carrots, Bitter Turnips (or Parsnips), and Prunes is a flavorful, aromatic dish that offers the perfect combination of savory, sweet, and slightly bitter flavors. The tender veal, combined with the earthy vegetables and the sweetness of the prunes, creates a comforting and hearty meal. Whether you serve it with couscous, rice, or crusty bread, this dish will be a hit at your dinner table. It’s perfect for a special occasion or just when you want to enjoy the rich flavors of North African cuisine at home. Enjoy!

---

Print