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Veal Cheeks with Tajine Spices

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.


  • 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


  1. 1

    Preheat the oven at 350ºF/175ºC.

  2. 2

    Season the cheeks with the spices, salt and pepper.

  3. 3

    Roll the cheeks in the flour.

  4. 4

    Heat a large pan on medium heat and brown the cheeks on both sides (5 minutes) in the hot oil.

  5. 5

    Place the veal in a heavy oven proof dish with a tight fitting lid.

  6. 6

    Sauté the vegetables in the remaining oil for 5 minutes.

  7. 7

    Pour in the Sherry, one glass of water, thyme and the lemon pepper.

  8. 8

    Bring to a boil and pour over the veal cheeks.

  9. 9

    Cover the oven proof pot and cook for 1 ½ to 2 hours at 350º F until the meat falls apart easily.