You can never be too rich, too thin or have too many tajines. I’ve got the last one covered!
I love the osso bucco cut of veal and it’s bone filled with rich, opulent marrow.
Veal Shank Tajine for Two
2 person tajine
6 pieces of bacon, sliced
1/2 onion, sliced
1/2 leek, halved and sliced
1 celery branch, sliced
1 small carrot, sliced
Salt and pepper
1 tbsp butter
2 thick slices of veal shank
1 cup of broth(veal, beef or chicken)
Brown and crisp the bacon in a large pan. Remove, drain and set aside. Add the onion, leek and celery to the pan and saute for about 2 minutes. Add the carrot and continue to saute for 1 minute. Season with salt and pepper then put on the bottom of the tajine.
Add the butter and veal shanks to the pan and brown both sides. Put on top of the vegetables, pour the broth over all, cover and roast in a 375 degree oven for 1 hour. Remove the tajine cover and continue to roast for an additional 15 minutes.
Wine suggestion: Bourgogne Epineuil