Veal, quince and caramelised onion tagine

Quince adds a new kind of flavour to this spicy veal and caramelised onion tagine. Using veal knuckle adds richness to the finished dish as the marrow melts during cooking.
veal, quince and caramelised onion tagine
3H 10M



1.Preheat oven to 160°C (140°C fan-forced). Peel onions, leaving root ends intact; halve onions. Combine veal and half the ginger, cinnamon and chilli powder in large bowl.
2.Heat half the oil in tagine or flameproof casserole dish; cook veal, in batches, until browned. Remove from tagine.
3.Heat remaining oil in same tagine; cook onion, honey and ½ cup of the stock, stirring occasionally, about 5 minutes or until onion caramelises. Remove from tagine.
4.Add remaining spices and garlic to tagine; cook, stirring, about 1 minute or until fragrant. Return veal to tagine with remaining stock and quince; bring to the boil. Cook, covered, in oven about 2 hours 15 minutes or until veal is tender.
5.Add onion; simmer, covered, about 5 minutes or until heated through. Season to taste.
6.Serve tagine sprinkled with coriander.

Ask your butcher to cut the veal knuckle into 6 thick slices. You could use veal osso buco if you can’t get veal knuckle.


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