Print

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

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Veal Shank Tagine with Carrots, Bitter Turnips (or Parsnips), and Prunes is a Moroccan-inspired dish that combines tender veal, earthy vegetables, and sweet prunes in a rich, spiced sauce. Slow-cooked to perfection, this dish offers a comforting blend of savory, sweet, and slightly bitter flavors. Serve it with couscous, rice, or fresh bread for a hearty meal that brings North African flavors right to your table.

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)

  • 1 tablespoon honey

  • 2 tablespoons olive oil

  • 1 liter chicken broth (or water)

  • Salt and pepper to taste

  • Fresh cilantro (for garnish)

Instructions

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

  • Sauté the onions and spices: In the same pot, add the onions and cook for 3-4 minutes until softened. Add garlic, ginger, cumin, turmeric, cinnamon, and ras-el-hanout. Cook for 1-2 minutes until fragrant.

  • Add vegetables and prunes: Stir in the carrots, turnips (or parsnips), and prunes, coating them with the spices.

  • Simmer with liquid: Return the veal to the pot, and pour in the chicken broth (or water) to cover the ingredients. Stir in honey and season with salt and pepper. Bring to a simmer, cover, and cook for 1.5 to 2 hours until the veal is tender.

  • Serve: Check tenderness of the meat. Once done, remove from heat, garnish with cilantro, and serve with couscous, rice, or fresh bread.

Notes

Feel free to substitute prunes with dried apricots or dates.For a spicier kick, add chili flakes or harissa.This dish can be made ahead of time and actually tastes better the next day.If using a slow cooker, brown the veal first and then cook on low for 6-7 hours or high for 3-4 hours.

Find it online: https://cookibly.com/veal-shank-tagine-with-carrots-bitter-turnips-or-parsnips-and-prunes/