Veal Cheeks with Tajine Spices
This truly is slow food. You can easily substitute the veal cheeks by using veal shanks, shoulder cubes or veal ribs.
Ingrédients
- 2 lbs/1kg veal cheeks
- 1 ½ Tbsp Tajine spices, ground
- ¼ cup flour
- Salt and pepper
- 6 Tbsp olive oil
- 3 garlic cloves, chopped
- ½ cup onions, chopped
- ½ cup carrots, diced
- 1 branch of celery, diced
- ½ tsp lemon pepper, ground
- 1 branch of thyme
- 1 glass of Sherry or white wine
Method
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1
Preheat the oven at 350ºF/175ºC.
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2
Season the cheeks with the spices, salt and pepper.
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3
Roll the cheeks in the flour.
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4
Heat a large pan on medium heat and brown the cheeks on both sides (5 minutes) in the hot oil.
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5
Place the veal in a heavy oven proof dish with a tight fitting lid.
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6
Sauté the vegetables in the remaining oil for 5 minutes.
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7
Pour in the Sherry, one glass of water, thyme and the lemon pepper.
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8
Bring to a boil and pour over the veal cheeks.
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9
Cover the oven proof pot and cook for 1 ½ to 2 hours at 350º F until the meat falls apart easily.
