MOROCCAN-SPICED OSSO BUCCO
Beef shin is an excellent and economical choice for this fragrant slow-cooked dish. The Besaha ras el hanout does have some heat, but if you wish to make it spicier, just add a chilli to the mix.
Ingredients
2 Tbsp olive oil
4 osso bucco
1 onion, finely chopped
1 cinnamon quill
2 cloves garlic, finely chopped
3cm piece ginger, finely grated
1⁄2 tsp turmeric powder
1 Tbsp Besaha ras el hanout
1 tsp ground cumin
1 tin tomatoes
500mls Farro beef stock
1⁄2 cup green olives
1 St Andrews preserved lemon, pith removed and sliced
4 cups root vegetables (e.g. carrots, pumpkin, kumara, parsnip)
1 packet Besaha almond, white raisin and lemon couscous
1⁄3 cup coriander or flat leafed parsley, chopped for garnish
Method
Preheat the oven to 180°C
Heat the oil in an ovenproof, wide casserole pan, add seasoned osso bucco (in batches if necessary) and brown.
Remove from the pan then add the onion and cinnamon. Cook until the onion is soft. Add the garlic, ginger, turmeric, ras el hanout and cumin and stir for a minute. Add the tomatoes and slightly mash with a wooden spoon to break up roughly, then add in the stock.
Return the meat to the pan, add the olives and preserved lemon. Bring up to a boil, then cover and put into the oven for an hour (alternatively cook on the stovetop on a low simmer).
Remove from the oven and add the vegetables to the top of the stew. Cover and return to the oven to cook for another hour or until the beef is tender.
Cook the couscous according to packet instructions, stir the coriander through the couscous and serve.