+212 5233-52507

Veal shank tagine with caramelized prunes



  • 1kg 500 of veal shank.
  • 1 large onion, minced.
  • 1 garlic clove.
  • 5 cl of oil.
  • 1 tsp salt.
  • 1 tsp ginger.
  • 1/4 tsp. Allspice.
  • 1/4 tsp. of nutmeg.
  • 3 cinnamon sticks.
  • 50 cl of water.
  • For prunes:
  • 700 g of prunes.
  • 80 g of butter.
  • 2 tbsp orange blossom honey.
  • 1 cinnamon stick.
  • 100 g roasted hulled almonds.


In a pot over low heat, brown the onion, garlic and veal shanks in the oil for 5 to 8 minutes. Add water and add the spices when boiling.

Cover the pot and simmer until the meat is cooked and the sauce reduced. Wash the prunes, drain and pit them. Steam the pitted prunes for 20 minutes.

In a saucepan over low heat, melt the butter. Add 4 tsp. meat juice, steamed prunes, cinnamon and honey. Let the prunes caramelise, stirring gently with a spatula for 10 minutes. In a serving dish, arrange the shanks, garnish with prunes stuffed with almonds.

Mix the gravy with the prune sauce and strain them through a colander. Coat the shanks and prunes with the resulting sauce. Serve the hot dish.

Sign In to publish a review