Moroccan Braised Veal Shanks

Ingredients

• 1 teaspoon pepper black
• 1 cup chickpeas canned drained (garbanzo beans)
• 0.8 cup carrots diced
• 4  carrots 1-inch-thick cut into pieces ( 8 ounces)
• 0.8 cup celery chopped
• 2 teaspoons chili powder 
• 4 cups couscous hot cooked
• 1 teaspoon marjoram dried
• 1 cup cooking wine dry white
• 3 cups less-sodium chicken broth fat-free
• 2 teaspoons ginger fresh minced peeled
• 2 tablespoons garlic cloves chopped
• 1 teaspoon ground coriander 
• 1 teaspoon ground cumin 
• 1 teaspoon ground turmeric 
• 3 tablespoons juice of lemon fresh
• 1 tablespoon olive oil 
• 3 cups onion chopped
• 1 tablespoon paprika 
• 1 teaspoon salt 
• 3 cups sweet potatoes and into cubed peeled ()
• 2 tablespoons tomato paste 
• 64 ounce veal shanks 

Equipment

• bowl
• frying pan
• oven
• dutch oven

Directions

1. Preheat oven to 35
2. To prepare spice rub, combine first 6 ingredients in a small bowl. Trim fat from veal; rub surface of veal with spice rub.
3. Heat oil in a large Dutch oven or large heavy stockpot over medium-high heat.
4. Add veal; cook 3 minutes on each side.
5. Remove from pan.
6. Add onion, celery, diced carrot, garlic, and ginger; cover, reduce heat, and cook 10 minutes, stirring frequently. Stir in 1 teaspoon turmeric, paprika, and coriander.
7. Add broth, wine, juice, and tomato paste, scraping pan to loosen browned bits. Return veal to pan; bring to a boil. Cover and bake at 350 for 45 minutes. Turn shanks; add squash, carrot pieces, and chick peas. Cover and bake an additional 45 minutes or until veal shreds easily with a fork.
8. Remove veal from pan, and remove meat from bones.
9. Serve veal and vegetable mixture over couscous.
10. Garnish with mint, if desired.