The knuckle of veal or veal shanks or marrow bone is often better known as Ossobuco. It is nourishing and tastes great and we’ll cook it with preserved lemon and some harissa spice.
- 1.5kg or 2 to 3 tranches of Ossobuco
- 1 whole preserved lemon
- 1 medium size onion
- 1 carrot
- 1 small branch of rosemary
- 200g green and black olives
- 80ml olive oil
- 2 tbsp brown sugar
- ½ tsp harissa powder
1Peel and cut onion and carrot into small pieces.
2In a very hot casserole dish, or large pan, brown the tranches of Ossobuco for about 5 minutes on each side. Sprinkle with salt and pepper and continue until light brown. Lower the heat and add the onion and carrot. Cook them for 5 minutes and then add the lemon, cut in half, and the rosemary. Pour 600ml of water into the casserole and add the sugar cubes and the harissa. Cover with a lid and leave to simmer for 1½ hours turning the meat regularly.
3After this, add the olives and continue to cook for another 30 minutes. Check whether the meat is cooked through and, if needed, add a bit of salt and pepper. Should the gravy be too watery, remove the meat and reduce the sauce.
4 Serve either with ratatouille or with courgettes sautéed with caraway seed powder.
IMAGE © REGINA VON PLANTA
First printed in our sister publication France Today
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