Tangia with veal shin and saffron

“Traditionally cooked in an earthenware dish of the same name, this Moroccan braise is really easy to prepare and pretty much looks after itself once on the heat. I’ve cooked mine in a pressure cooker which means the meat becomes tender in the half the time, but you can easily use a large, heavy-based baking dish and cook in the oven. Don’t skimp on the saffron here because it really is the star of the dish. I served this with a carrot and preserved orange puree, but it would be just as good with couscous if you’re short on time.” Shane Delia, Shane Delia’s Moorish Spice Journey

• serves

  4

• prep

  40 minutes

• cook

  1:30 hour

• difficulty

  Mid

Ingredients

• 2 tsp ground turmeric
• 2 tsp smoked sweet paprika
• 2 tsp ground cumin
• 1 tsp saffron powder
• 1 tsp cayenne
• sea salt and black pepper, to taste
• 60 ml (¼ cup) olive oil, plus extra for drizzling
• 4 small veal shins, cut in half (ask your butcher to do this)
• 2 large red onions, thinly sliced
• 6 garlic cloves, peeled
• 250 ml (1 cup) dry white wine
• 750 g (3 cups) beef stock
• 2 large pieces preserved lemon, rind only

Carrot and preserved orange puree

• 1 kg carrots, peeled and coarsely chopped
• 2 onions, quartered
• 250 g yellow split peas, rinsed
• 500 ml (2 cups) chicken stock
• 1 preserved orange, rind only
• 1 small knob ginger, peeled and finely chopped

Bone marrow croutons

• 1 tbsp olive oil
• 1 cup torn day-old bread
• 6 pieces bone marrow, soaked overnight in cold water with a squeeze of lemon juice
• 2 tbsp chopped blanched almonds
• pinch of salt
• pinch of ground cumin
• 1 lemon, zest finely grated
• small handful of flat-leaf parsley leaves

If serving with the puree, you will need to begin this recipe 2 weeks ahead to make the preserved oranges. If not, begin this recipe 1 day ahead.

Instructions

Combine the spices, salt and pepper in a large bowl, then add a drizzle of oil. Add the veal shins and toss to coat well.

Heat the oil in a large pressure cooker over high heat. Cook the veal, in batches, until browned all over, then remove from the pan and set aside. Add the onion and garlic and cook for 5 minutes or until golden. Return the veal and any juices to the pan, then add the wine, stock and preserved lemon and bring to the boil. Cover with the lid, bring to pressure, then cook for 1 hour. Turn off the heat and stand until the pressure releases naturally.

Meanwhile, to make the carrot and preserved orange puree, place the carrot, onion, lentils and stock in a large saucepan and bring to the boil over high heat. Reduce the heat to low and simmer for 40 minutes or until tender. Remove from the heat, add the preserved orange rind and ginger, then puree until smooth. Season to taste and re-heat just before serving.

To make the bone marrow croutons, heat the olive oil in a large frying pan. Add the torn bread, bone marrow and almonds, and toss over low-medium heat until golden and crisp. Add the salt, cumin and lemon zest and toss to combine, then toss through the parsley leaves and remove from the heat.

To serve, divide the carrot and orange puree between 4 serving bowls, then spoon over the meat and sauce and top with the bone marrow croutons.

Note

• To cook the veal in the oven, brown the meat and vegetables in a large, flameproof baking dish, add the remaining ingredients and bring to the boil. Remove from the heat, cover tightly with foil, then bake at 170˚C for 2½ hours or until the meat is tender and falling off the bone.

Shane Delia's Moorish Spice Journey starts Thursday 15 October 2015 at 8pm on SBS and finishes 17 December 2015. Visit the Shane Delia's Moorish Spice Journey program page to catch-up on episodes online, scroll through recipes and read our interview with Shane.

Cook's Notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.