Ossobuco Tagine

Ingredients

• 2  bay leaves 
• 14 ounce canned tomatoes diced canned
• 0.5 cup carrots diced
• 0.3 teaspoon cayenne pepper 
• 0.5 cup celery diced
• 0.3 teaspoon cinnamon 
• 0.5 teaspoon cumin 
• 0.3 cup apricots dried coarsely chopped
• 0.3 cup flour 
• 1 tablespoon garlic chopped
• 1 tablespoon ginger grated
• 1 tablespoon harissa 
• 1 tablespoon olive oil 
• 0.5 cup onion diced
• 1 teaspoon paprika 
• 0.3 cup prune- cut to pieces coarsely chopped
• 1 pinch saffron threads 
• 2 servings salt and pepper to taste
• 1 tablespoon tomato paste 
• 0.5 teaspoon turmeric 
• 2  veal shanks with skin
• 1 cup veal stock 
• 1 cup white wine 

Equipment

• frying pan
• oven
• pot

Directions

1. Season the veal with salt and pepper and dredge in the flour, shaking off any excess.
2. Heat the oil in a large oven proof pan over medium-high heat.Brown the veal on all sides and set aside.
3. Add the onions, carrots, celery and saute over medium heat until tender, about 10-15 minutes.
4. Add the garlic and ginger and saute until fragrant, about 1 minute.
5. Add the wine and deglaze the pan.
6. Add the stock, tomatoes, tomato paste, apricots, prunes, harissa, paprika, cayenne, cumin, turmeric, cinnamon, saffron, bay leaves, salt and pepper and bring to a boil.
7. Add the veal, cover, transfer to a preheated 350F/180C oven and braise until the veal is fall off the bone tender, about 2-3 hours. Check the pot every once in a while and if the liquid drops below half way up the veal, add some more stock.