Moroccan-Style Osso Buco with Fennel and Peas by @lesgourmandisesdeloubna

1h35

4 servings

🍖

4

Veal shank

🧅

2

Onion

🧄

2 cloves

Garlic

🥕

3

Fennel bulb

🥔

4

Potato

🫛

140 g

Frozen peas

🫒

Olive oil

🧂

Salt

⚫

Pepper

🫙

Turmeric

🫚

Ground ginger

🌿

Parsley

🌿

Coriander

💧

Water

  1. Brown
    • Veal shank (osso buco)
    • Olive oil

    Brown the veal shank on both sides in olive oil, in a Dutch oven.

  2. Add
    • Onion
    • Garlic
    • Pepper

    Add the sliced onions and grated garlic, then season with pepper, ginger, turmeric and salt.

  3. Cook
    • Water or stock
    • Water

    Let it cook for 10 minutes, then cover with water or stock.

  4. Simmer

    Simmer for 45 minutes over medium heat.

  5. Cut
    • Fennel bulb
    • Potato

    Cut the fennel into quarters or eighths and halve the small potatoes.

  6. Simmer
    • Fennel bulb

    Add the fennel to the broth and simmer for 15 minutes.

  7. Add
    • Potato
    • Frozen peas
    • Parsley

    Add the potatoes and frozen peas, along with the chopped parsley and coriander.

  8. Add
    • Frozen peas
    • Fennel bulb

    If using fresh peas, add them at the start of cooking with the fennel instead.

  9. Add
    • Water or stock
    • Water

    Add water if needed to keep a bit of sauce.

  10. Simmer
    • Veal shank
    • Onion
    • Garlic

    Cover once more and simmer until everything is well cooked, about 15 more minutes.

Moroccan-Style Osso Buco with Fennel and Peas by @lesgourmandisesdeloubna

1h35

4 servings

🍖

4

Veal shank

🧅

2

Onion

🧄

2 cloves

Garlic

🥕

3

Fennel bulb

🥔

4

Potato

🫛

140 g

Frozen peas

🫒

Olive oil

🧂

Salt

⚫

Pepper

🫙

Turmeric

🫚

Ground ginger

🌿

Parsley

🌿

Coriander

💧

Water

Preparation Steps

  1. Step 1/10

    Brown the veal shank on both sides in olive oil, in a Dutch oven.

    🍖Veal shank (osso buco)
    🫒Olive oil

  2. Step 2/10

    Add the sliced onions and grated garlic, then season with pepper, ginger, turmeric and salt.

    🧅Onion
    🧄Garlic
    ⚫Pepper
    🫚Ground ginger
    🫙Turmeric
    🧂Salt

  3. Step 3/10

    Let it cook for 10 minutes, then cover with water or stock.

    💧Water or stock

  4. Step 4/10

    Simmer for 45 minutes over medium heat.

  5. Step 5/10

    Cut the fennel into quarters or eighths and halve the small potatoes.

    🥕Fennel bulb
    🥔Potato
    🔪Knife
    🪵Cutting board

  6. Step 6/10

    Add the fennel to the broth and simmer for 15 minutes.

    🥕Fennel bulb

  7. Step 7/10

    Add the potatoes and frozen peas, along with the chopped parsley and coriander.

    🥔Potato
    🫛Frozen peas
    🌿Parsley
    🌿Coriander

  8. Step 8/10

    If using fresh peas, add them at the start of cooking with the fennel instead.

    🫛Frozen peas

  9. Step 9/10

    Add water if needed to keep a bit of sauce.

    💧Water or stock

  10. Step 10/10

    Cover once more and simmer until everything is well cooked, about 15 more minutes.

Composition

Ingredients

Types

Meat, Vegetables, Fats/Oils, Spices, Herbs, Liquids

Ingredients

Veal shank, Onion, Garlic, Fennel bulb, Potato, Frozen peas, Olive oil, Salt, Pepper, Turmeric, Ground ginger, Parsley, Coriander, Water

Notes

Veal shank (osso buco), Onion (sliced), Garlic (grated), Fennel bulb (cut into 4 or 8 pieces), Potato (small, halved), Frozen peas (or fresh peas, watch the cooking time), Olive oil (a drizzle, no amount given), Salt (no amount given), Pepper (no amount given), Turmeric (no amount given), Ground ginger (no amount given), Parsley (chopped, no amount given), Coriander (chopped, no amount given), Water (enough to cover the veal, more may be added for sauce, or stock)

Allergens

to inform

Dietetics

Dietary regimen

Dairy-Free, Egg-Free, Nut-Free, High-Protein, Halal, soy-free, Sugar-Free, Gluten-Free

Calories

420 kcal

Macro nutrients

Protein: 32g, Carbohydrates: 28g, Fat: 18g, Fiber: 6g, Sugars: 5g

Nutritional Information

Minerals

Iron: 3.5mg, Potassium: 850mg, Zinc: 5mg, Sodium: 480mg, Magnesium: 45mg

Vitamins

Vitamin C: 25mg, Vitamin B12: 2.5µg, Vitamin B6: 0.6mg, Vitamin A: 40µg, Folate: 45µg

Preparation

Time Information

Preparation

20 minutes

Cooking

1 hour 15 minutes

Overall

1 hour 35 minutes

Difficulty

Level

Medium (2/4)

Steps

10 steps

Equipments

Utensils

Knife, Cutting board

Appliances

to inform

Type

Type

Type Of Dish

Main Course

Occasions

Family Gathering, Everyday, Cold Weather Comfort Meal

Origin

Source

Platform

instagram

Original Creator

@lesgourmandisesdeloubna

Origin

Cuisine

Moroccan, North African

Geographic

Morocco, North Africa

Various

Aspect

Texture

Tender, Saucy, Fall Off The Bone

Flavors

Savory, Earthy, Warm Spiced, Herbaceous

Other

Price

Medium

Recommended Preservation

fridge

Preservation Infos

refrigerated : 3-4 days (store in an airtight container,cool before refrigerating), frozen : up to 3 months (store in a freezer-safe airtight container,thaw in the fridge before reheating,potatoes may soften slightly after freezing)