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Middle Eastern veal shanks

Method

  • Heat a thin layer of oil in a heavy-bottomed casserole (or pot that can go into the oven) and brown the seasoned and floured shanks on all sides. Then remove any excess oil and add the harissa and tomatoes with 2½ cups stock, the mint and 2 tbsp chopped coriander. Bring to the boil, return the shanks in one layer and tightly cover. Turn the heat right down and gently simmer for 1½-2 hours until the meat is very tender, turning every half hour or so and adding more stock if needed. Taste for seasoning.
  • When the shanks are cooked, place the remaining stock with the zucchini, cinnamon and a splash of oil in a heavy-bottmoed pot. Bring to the boil.
  • Then place the couscous in a large bowl and pour the hot liquid over the top. Add the remaining coriander and pine nuts. Mix well and set aside for about 5 mins. Then add the butter and fluff up with a fork.
  • To serve, place a mound of couscous on individual plates and top with the shanks and plenty of the sauce.

Ingredients

  • olive oil
  • 4 veal (or lamb) shanks, French trimmed & excess fat removed 
  • sea salt & freshly ground pepper
  • plain flour
  • 1 heaped tbsp harissa (Middle Eastern spice paste)
  • 2 cans diced tomatoes
  • 4-4½ cups chicken stock
  • 2 tbsp freshly chopped mint
  • 3 tbsp freshly chopped coriander
  • 1-2 zucchini, diced
  • ½ tspn ground cinnamon
  • 2 cups instant couscous
  • 1 handful pine nuts, toasted
  • a dollop of soft butter

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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