Moroccan Braised Veal Shank

By mdyess

Ingredients

• SPICE RUB:
• 2 teaspoons chili powder
• 1 teaspoon ground turmeric
• 1 teaspoon salt
• 1 teaspoon dried marjoram
• 1 teaspoon ground cumin
• 1 teaspoon black pepper
• 4 (16-ounce) veal shanks
• REMAINING INGREDIENTS:
• 1 tablespoon olive oil
• 3 cups chopped onion
• 3/4 cup chopped celery
• 3/4 cup diced carrot
• 2 tablespoons chopped garlic cloves
• 2 teaspoons minced peeled fresh ginger
• 1 teaspoon ground turmeric
• 1 tablespoon paprika
• 1 teaspoon ground coriander
• 3 cups fat-free, less-sodium chicken broth
• 1 cup dry white wine
• 3 tablespoons fresh lemon juice
• 2 tablespoons tomato paste
• 3 cups (1/2-inch) cubed peeled butternut squash or sweet potato
• 4 carrots, cut into 1-inch-thick pieces (about 8 ounces)
• 1 cup drained canned chickpeas (garbanzo beans)
• 4 cu ps hot cooked couscous
• 4 teaspoons chopped fresh mint (optional)

Preparation

Step 1

Preheat oven to 3500•
To prepare spice rub, combine first 6 ingredients in a small bowl. Trim fat from veal; rub surface
of veal with spice rub.
Heat oil in a la'rge Dutch oven.or large heavy stockpot over medium-high heat. Add veal; cook 3
minutes on each side. Remove from pan. Add onion, celery, diced carrot, garlic, and ginger;
cover, reduce heat, and cook 10 minutes, stirring frequently. Stir in 1 teaspoon turmeric,
paprika, and coriander. Add broth, wine, juice, and tomato paste, scraping pan to loosen
browned bits. Return veal to pan; bring to a boil. Cover and bake at 3500 for 45 minutes. Turn
shanks; add squash, carrot pieces, and chick peas. Cover and bake an additional 45 minutes or
until veal shreds easily with a fork. Remove veal from pan, and remove meat from bones. Serve
veal and vegetable mixture over couscous. Garnish with mint, if desired.
Yield: 6 servings (serving size: about 3 ounces veal, 11/3 cups vegetable mixture,
and 2/3 cup couscous)
CALORIES 455 (15% from fat); FAT 7.4g (sat 1.7g,mono 3.2g,poly l.4g); PROTEIN 38.4g;
CHOLE:STE:ROL 97mgj CALCIUM 112mgj SODIUM 81lmg; FIBER 7.9g; IRON 4.8mg;
CARBOHYDRATE 61g