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Morroccon Osso Buco Over Couscous

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12
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INGREDIENTS

12 (9 lb.) Veal Osso Buco, 1-1/2 inches thick (IMPS/NAMP 1337 or 1312)
1/2 cup plus 2 tbsp. olive oil, divided
6 cups (1-1/4 oz.) Mirepoix (equal amounts chopped carrots, celery and onions)
2 tbsp. plus 1 tsp. minced garlic, divided
1 qt. (14 oz.) dry red wine
2 qt. beef stock
2 cups canned tomatoes, drained, chopped
6 whole bay leaves
2 ea. fresh rosemary sprigs
2 tsp. dry thyme leaves
1 cup (4 oz.) thin red bell pepper strips
2 tbsp. (3/4 oz.) minced, seeded jalapeño pepper
3 cups veal stock
1 cup (5-1/2 oz.) canned chickpeas, drained, rinsed
1 cup (7 oz.) canned tomatoes, drained, chopped
1/2 cup (3 oz.) Golden raisins
1 tbsp. lemon juice
2 tsp. harissa
1/2 tsp. ground cumin
1/2 tsp. ground cinnamon
1/4 cup (1/3 oz.) chopped cilantro
9 cups (3 lb. 3 oz.) warm, cooked couscous

INSTRUCTIONS

  1. 1
    Season veal shanks with salt and pepper. Brown in 1/2 cup oil; remove and reserve. Add Mirepoix and 2 tbsp. minced garlic to pan and cook over medium heat until lightly browned, 6 to 8 minutes. Add red wine; reduce by half.
  2. 2
    Place shanks, wine mixture and remaining ingredients such as beef stock, tomatoes, bay leaves, rosemary sprigs and thyme leaves in half hotel or roasting pan. Cover with foil. Braise in 350oF oven for 1 1/2 to 2 hours, or until veal is tender.
  3. 3
    Carefully remove veal shanks from pan. Strain liquid, skim fat and use for veal stock in sauce.
  4. 4
    For Sauce: Sauté red peppers, jalapeño and 1 tsp. garlic in 2 tbsp. olive oil until vegetables are softened, about 5 minutes. Add remaining ingredients, except cilantro; simmer 8 to 10 minutes. Stir in cilantro; adjust seasoning and heat level with salt, pepper, Harissa and jalapeño.
  5. 5
    Place 3/4 cup couscous in center of plate. Top with veal shank and spoon 6 tbsp. sauce over all. Garnish as desired.

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cuisines European, North & South American
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