Recipe for Veal Shank Tagine

Preparation of the vegetables and candied lemon Peel and finely chop the onion. Peel the carrot and cut it on the bias. Remove the pulp and seeds from the candied lemon, keeping only the zest, then cut it into small cubes.

Searing the veal shank In a tagine dish or a large pot, heat a drizzle of olive oil. Brown the pieces of veal shank for 3-4 minutes on each side.

Cooking with vegetables and lemon Add the onion, carrot, diced preserved lemon, and the herb bouquet around the meat. Pour in 200 ml of water, then let simmer over medium heat for 2 hours covered. Check the cooking halfway through and add a little water if necessary.

Adding Flavors After 2 hours, add the honey, harissa, and olives to the dish. Turn the pieces of meat and continue cooking for an additional 30 minutes.

Serve the tagine hot, accompanied by couscous or bread.