Morrocan-style Osso Buco

Preparation time 20 minutes

Total time: 2 hours

Ingredients

4 pork shanks, 2.5 cm (1 in.) thick
5 ml (1 tsp.) butter
10 ml (2 tsp.) olive oil
3 cloves garlic
1 large Spanish onion
20 ml (4 tsp.) powdered cumin
5 ml (1 tsp.) ground cinnamon
375 ml (1 1/2 cups) white wine
500 ml (2 cups) chicken broth
6 Italian tomatoes
500 ml (2 cups) carrots, cut into rounds
500 ml (2 cups) parsnips, cut into rounds
1 can (540 ml) chickpeas, drained
375 ml (1 1/2 cups) prunes, pitted and cut in half
100 g (about 2/3 cup) hulled whole almonds

Directions

1. Brown pork in butter and oil in a large saucepan. Remove meat and set aside.
2. In the same saucepan, fry garlic, onion, cumin and cinnamon for a few minutes.
3. Gradually incorporate wine and deglaze by thoroughly scraping caramelized juices at the bottom. Add broth, tomatoes and meat. Simmer covered for 1 hour.
4. Add remaining ingredients and continue cooking for 30 minutes or until meat separates easily with a fork.

Chef's secret
For maximum flavour, cook stews a day ahead of time. Cooling and reheating stew enhances the aroma of the spices. Cooling also allows you to remove the layer of fat that forms on the surface.

Nutrition tip
To reduce the amount of sodium in your recipes for soups, stews, simmered dishes, etc., opt for broths that contain less salt. No one will be the wiser!

Culinary discovery
Cumin is a very fragrant spice that goes great with coriander, mint and fresh lemon. Available whole or ground, cumin adds flavour to soups, stews, dressings, egg-based dishes, couscous, marinades, etc.

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