Ingredients
Method
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.
Note
