Estate Dinners
Moroccan Spiced Braised Veal Shanks with Toasted Orzo
The Strategy:
Embrace the beauty of slow cooking; this deeply flavorful veal can be prepared ahead, allowing its rich Moroccan aromatics to meld beautifully. The deeply spiced veal, braised until fork-tender, finds its perfect counterpoint in the subtly sweet butternut squash and sweet potatoes, which absorb the savory wine and broth reduction. Serve this vibrant, sprawling masterpiece over bright, toasted lemon-parsley orzo, transforming your table into a feast for the senses.
Ingredients
- 6 (8- to 12-ounce) veal shanks
- 1 tablespoon chili powder
- 1 teaspoon ground turmeric
- 1 teaspoon ground cumin
- 1 teaspoon kosher salt
- 1 teaspoon coarse black pepper
- ½ teaspoon ground coriander
- 1 tablespoon olive oil
- 2 large white onions, diced, about 3 cups
- 4 to 6 celery stalks, diced, about 2 cups
- 4 large carrots, diced, about 2 cups
- 1 (2-inch) piece ginger, grated, about 2 tablespoons
- 4 medium garlic cloves, minced, about 2 teaspoons
- 1 tablespoon hot paprika
- 1 tablespoon dark brown sugar
- 1 teaspoon ground turmeric
- ½ teaspoon ground coriander
- juice of 1 medium lemon, about 2 tablespoons
- 1 cup dry white wine
- 1 quart chicken broth
- 1 (6-ounce) can tomato paste
- 2 medium butternut squash, peeled and diced into 1-inch squares (about 4 cups)
- 2 medium sweet potatoes, peeled and diced into 1-inch squares (about 2 cups)
- 4 tablespoons olive oil
- 2 cups orzo
- 3 cups water
- zest of 1 medium lemon (about 1 tablespoon)
- juice of 1 medium lemon (about 2 tablespoons)
- 2 tablespoons fresh parsley, chopped
Instructions
- Preheat your oven to 375°.
- Combine the chili powder, turmeric, cumin, salt, pepper, and ½ teaspoon ground coriander in a small bowl. Toss the veal shanks in the spice mixture to coat.
- Heat the olive oil in the bottom of a large oven-safe pot with lid (or Dutch oven) over medium-high heat.
- Place the shanks into the pot. Cook until browned on one side, about 3 minutes. Turn and cook until golden on all sides, about 3 to 5 minutes more. Transfer the shanks to a platter.
- Reduce the heat to medium.
- Add the onion, celery, carrots, ginger, and garlic to the pot. Cover and cook until the veggies are soft, stirring often, about 5 minutes.
- Stir in the paprika, brown sugar, remaining turmeric, and coriander to the vegetables.
- Stir in the lemon juice and white wine. Cook for 3 minutes.
- Pour in the chicken broth and tomato paste. Bring to a boil.
- Place the veal shanks back into the pan. Cover with a lid and cook in the oven for 1 hour.
- Remove the pan from the oven.
- Turn the veal shanks over and add the butternut squash and sweet potatoes to the pot.
- Return to the oven and cook for 1 hour more.
- Remove the pan from the oven.
- Remove the shanks to a platter or deep serving dish.
- Cook the sauce on the stovetop over medium heat. Simmer until the it reduces and thickens, about 20 minutes.
- Reduce the heat to low and add the shanks back into the pot. Cover and continue to simmer.
- Heat 2 tablespoons olive oil in a pot over medium-high heat.
- Add the orzo to the pot, cook, and stir until the pasta turns golden, about 3 to 5 minutes.
- Pour in 3 cups of water and the lemon zest and salt.
- Reduce heat to medium, cover, and simmer until the liquid is absorbed, about 10 to 15 minutes.
- Fluff the orzo with a fork and season with lemon juice, the remaining 2 tablespoons of olive oil, salt, freshly ground pepper, and chopped fresh parsley.
- Serve the veal shanks with toasted orzo alongside. Spoon a generous ladleful (or two) of the fragrant sauce around the dish and over the veal shanks. Garnish with additional chopped fresh parsley and lemon zest.
Thing to Note: This dish creates a favorite leftover dish that simply can’t be beat: Veal and Veggie Pot Pie. Reserve any extra veggies and sauce. If you have leftover meat, you can shred it and add it to the sauce. If the veal gets devoured (like at my house), brown ground veal and add it to the sauce and veggies. Place the mixture into a shallow baking dish or individual ovenproof dishes. Roll out a sheet of puff pastry to 1/8-inch thickness. Cover the top of the baking dish with the pastry. Trim excess and fold over to seal the edges. Cut vents in the pastry. Brush the top of the pastry with egg wash (a whole egg mixed with a small amount of water). Bake in a 350° oven for 15 to 20 minutes (depending on the size of the dish) or until the pastry is golden and the filling is bubbling. Serve hot.
The full recipe lives in the Vault
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The Heart of the Table
A meal that simmers for over two hours does more than feed a crowd—it fills your home with an intoxicating, welcoming aroma that greets your guests the moment they walk through the door. Placing a massive, rustic Dutch oven full of fall-off-the-bone veal shanks in the center of the table instantly telegraphs abundance, care, and a commitment to shared joy.
Neighborly Grace
- THE PRESENTATION: Bring the heavy cast-iron Dutch oven directly to the table or transfer the entire feast to an oversized, shallow ceramic platter. Create a wide bed of the toasted lemon orzo, arrange the magnificent shanks on top, and generously ladle the thick, jewel-toned squash and sweet potato sauce over everything.
- THE POUR: The complex Moroccan spices and the richness of the veal require a red wine with vibrant acidity and soft tannins. A plush Grenache or a rustic Côtes du Rhône will beautifully highlight the earthy sweetness of the root vegetables without overpowering the delicate veal.
- THE VIBE: Deeply luxurious yet undeniably comforting. This is a dinner meant for a lively, candlelit evening filled with robust conversation, where guests inevitably go back for seconds.
