Tagine Of Knuckle Of Veal With Fennel Recipes

TAGINE OF KNUCKLE OF VEAL WITH FENNEL

Steps:

• Bulb fennel has an attractive intense aniseed flavor. Follow the above recipe for Tagine of Knuckle of Veal (page 103) but, instead of artichokes and peas, use 4 medium-size fennel bulbs. Trim the base, cut away the hard ends of the round stalks, and remove the outer layer if it is stringy or bruised. Cut in half or quarters, lengthwise. Add to the meat and cook for 30 minutes, or until very soft.

TAGINE OF KNUCKLE OF VEAL WITH ARTICHOKE AND PEAS

Steps:

• Heat the butter or oil in a wide pan or casserole. Put in the onion, garlic, ginger, saffron, and meat. Cook over a low heat for about 5 minutes, turning over the meat.
• Cover with water, season with salt and pepper, and simmer, with the lid on, for 1 1/2 to 2 hours, or until the meat is so tender it almost comes away from the bone. If necessary, add water to keep the meat covered, and stir occasionally to make sure it does not stick to the bottom of the pan. Remove the lid toward the end to reduce the sauce.
• Add the artichoke bottoms, cut in half or quartered, lemon juice, and preserved lemon peel cut into strips, if using, and cook for 5 minutes. Then add the peas and coriander, and, if you like, the olives. Cook for 5 minutes, or until the vegetables are tender. The sauce should be reduced and thick.

VEAL TAGINE WITH HONEY

Steps:

• Mix all except raisins and 1 tablespoon of the honey and marinade for 1 hour, minimum.
• Put in tagine with the lid and bake for 1 hour at 360°F.
• Soak the raisins in lukewarm water for 15 minutes. Drain, dry and mix with the honey. War over a gentle heat or in the microwave briefly.
• Arrange raisins on top of the tagine before serving.