Moroccan Veal Shoulder with Fennel
This is a savory dish that makes an elegant meal for any Holiday. It is a favorite in my family for the Passover Seder because of its aromatic mild licorice flavor. Mixed with the soft and “buttery” texture of the veal shoulder, this is a great combination every time it is served. Serves 6 to 8
Ingredients:
– 3 tablespoons olive oil
– 1 (6-pound) veal shoulder roast
– 2 medium carrots, cubed
– 1 medium Vidalia onion, chopped
– 3 large bulbs of fennel, cut into quarters
– 2 small bags of red and white baby potatoes
– 2 stalks of celery, chopped
– 1 cup of white dry wine
– 1 teaspoon of sweet paprika
– 1 teaspoon of garlic powder
– 1 teaspoon of tumeric
– 1 teaspoon of cinnamon powder
– 1/2 a teaspoon of Kosher salt
– 1/2 teaspoon of pepper
– 2 cups of veal stock or low sodium chicken stock
Directions:
1. Pre-heat the oven to 350 degrees.
2. Wash all vegetables and let drain.
3. Sprinkle salt and pepper on veal shoulder.
4. In a Dutch oven, heat the olive oil on medium heat and brown the veal on all sides until brown.
5. Remove from heat, deglazed with wine.
6. Put the veal shoulder back into the Dutch oven and arrange the carrots, onion, celery, potatoes and fennel around the veal.
7. In a mixing bowl, combine the paprika, turmeric, garlic powder and cinnamon powder.
8. Sprinkle the spice mix all over the veal and vegetables and add some salt and pepper to taste.
9. Add veal stock, cover, and bake for 2 hours or until the veal is tender.
10. Remove from the oven and let veal rest for at least 30 minutes.
11. Slice the veal and place on serving platter. Surround with the vegetable mix.
Enjoy and Have a Happy Passover!
The Petite Gourmande
© 2016 by Ruth Barnes, all rights reserved
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