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.

  • 10 mins preparation
  • 3 hrs cooking
  • Serves 6
  • Print


Veal, quince and caramelised onion tagine
  • 6 baby brown onions (150g)
  • 6 thick pieces veal knuckle (1.6kg)
  • 2 teaspoon each ground ginger and cinnamon
  • 1/2 teaspoon chilli powder
  • 1 tablespoon olive oil
  • 1 tablespoon honey
  • 2 1/2 cup (625ml) beef stock
  • 3 clove garlic, crushed
  • 3 medium quinces (1kg), peeled, cored cut into thick wedges
  • 1/3 cup coarsely chopped fresh coriander


Veal, quince and caramelised onion tagine
  • 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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