Veal tagine

Ingredients:

• 500 g veal shanks
• 1 onion
• 2 cloves garlic
• 1 lemon
• 1 cube vegetable stock
• 2 tablespoons tomato paste
• 1 pinch saffron
• 1 tablespoon ras elhanout
• 2 carrots
• 1 turnip
• 1 large zucchini
• 100 g snow peas
• 100 g peas
• 10 large pitted green olives
• 150 g semolina
• 1 sprig cilantro

Instructions:

• Sauté the veal, cut into large pieces in a nonstick sauté pan without adding oil.
• Add the chopped onion, garlic and lemon cut into 4. 
• Cover with water, add the stock cube and spices and cook on low heat for 45 minutes over a medium heat.
• Add the carrots, peeled and sliced turnip and continue cooking for 15 minutes.
• Add the peeled and sliced zucchini, snow peas and continue cooking for 10 minutes.
• Add the olives, peas and continue cooking for 10 minutes.
• At the end of cooking, add the chopped fresh cilantro.
• Serve with semolina.

The nutritionist's advice:

Tajine recipes allow gentle cooking for tender meat. Vary the vegetables used according to the local and seasonal products available to you.