Tajine of veal osso buco with vegetables and dried fruit pairs well with cooking in a tajine, the earthenware pot with a conical lid, also made of earthenware, that promotes cooking with little or even no water, thus concentrating all the flavors. The steam from the food and the propagation on the lid, falling back onto the food, keeps it tender and flavorful. In ancient times, it was a Berber dish used by the Maghrebis in the desert, a sort of complete single dish like our stew or casserole today. It was designed to be used without water to ensure all flavors remained intact. This dish has various variations: with lamb, with or without vegetables, with chicken, fish, or just vegetables and many spices and dried fruits. For obvious reasons, I will not add all the spices, even though today they’re easily found in ethnic specialty stores and supermarkets. Even Sicilian cuisine uses sweet and savory ingredients in a single dish, which is very close to Eastern cuisine.
- Difficulty: Medium
- Cost: Medium
- Preparation time: 1 Hour
- Portions: 8
- Cooking methods: Stovetop
- Cuisine: Moroccan
- Seasonality: Autumn, Winter, All seasons
- Energy 345.37 (Kcal)
- Carbohydrates 37.91 (g) of which sugars 7.85 (g)
- Proteins 18.42 (g)
- Fat 13.45 (g) of which saturated 1.12 (g)of which unsaturated 1.68 (g)
- Fibers 7.35 (g)
- Sodium 672.74 (mg)
Indicative values for a portion of 320 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
- 28 oz veal osso buco
- 1 onion
- 2 carrots
- 2 zucchini
- 2 potatoes
- 4 cherry tomatoes
- 10.5 oz chickpeas
- 1 clove garlic
- 1.8 oz extra virgin olive oil
- 3 tbsp parsley
- 1 pinch ginger
- 1 pinch paprika
- 1 pinch turmeric powder
- 8 g salt
- 1 pinch pepper
- 3 tbsp chopped parsley
- 17.6 oz water (hot)
- 1 spicy green chili
Tools
- Tajine
- Cutting Board
- Knife
- Peeler
Steps
To begin, I cut the osso buco into pieces without discarding the central bone piece.
In a small bowl, I put 3 tablespoons of extra virgin olive oil with turmeric, ginger, and paprika.
Add salt and pepper.
And plenty of chopped parsley, about 3 generous tablespoons, and mix them with the extra virgin olive oil.
I brush the marinade with oil and all the spices over the meat, massaging it well so that each piece is fully covered.
Cover and let it rest in the fridge for 30 minutes, turning it a couple of times.
Place the extra virgin olive oil in the pot and heat it up, gradually adding the seasoned meat.
and brown it over high heat on all sides, adding the garlic as well.
Finely chop the onion and add it to the meat and
do the same with the thinly sliced chili. I’m not telling you to leave it out because it’s already clear that this dish is not intended for children.
When everything is well browned
add hot water to cover all the meat.
Cover with the tajine and let it cook for 30 minutes over medium heat.
Meanwhile, as the tajine of osso buco cooks, cut all the vegetables into fairly large sticks. Peel the carrots and potatoes with a peeler, cut the cherry tomatoes into wedges, and drain the chickpeas from their cooking water.
After 30 minutes of cooking the tajine, add the chickpeas and stir to distribute them evenly in the pot.
Begin to arrange the cut vegetables into sticks in a nice way, alternating colors.
Finish with the cherry tomatoes in the center of the tajine.
Do not add anything else, cover and cook the tajine of osso buco with vegetables for 30 minutes over medium heat.
And here it is ready to be enjoyed, the tajine of osso buco with vegetables.
Advice
I would also recommend the stew in Slow Cooker without tomato and potatoes, a delicious second course for those who love meat.
https://blog.giallozafferano.it/vaipinacucina/spezzatino-in-slow-cooker-senza-pomodoro-e-patate/
https://blog.giallozafferano.it/vaipinacucina/spezzatino-in-slow-cooker-senza-pomodoro-e-patate/
FAQ (Questions and Answers)
What meat is used to prepare Tajine?
The tajine is prepared with veal, mutton, chicken, or goat, which are the most common in Morocco, and pork is not eaten.
What other ingredients can be used to prepare Tajine?
The tajine can be prepared with fish and vegetables, but also with just vegetables.
