Calf with Vegetables in a Tagine

Ingredients

• 500 g carrots
• 1 red bell pepper
• 4 dried apricots
• 4 onions
• 1 Garlic clove
• 1200 g calf shanks (about 4 slices)
• Salt
• pepper (ground)
• 2 tbsp flour
• 2 tbsp olive oil
• 200 ml dry white wine
• 600 ml Vegetable Broth
• 1 tbsp harissa paste
• Cayenne pepper
• ground cumin
• ground turmeric
• Ground Cinnamon
• 4 fresh apricots
• sumac for sprinkling
• fresh coriander for garnish

Instructions

1. 1.

   Peel the carrots and cut them into diagonal slivers. Wash, trim, and slice the bell pepper into strips. Dice the dried apricots finely. Peel and slice the onions into strips. Rinse the meat, pat dry, season with salt and pepper, then coat in flour. Brown the coated pieces on both sides in hot oil in a tagine or Dutch oven. Remove and set aside.

2. 2.

   Preheat the oven to 180°C (350°F) with upper and lower heat.

3. 3.

   Sauté the onions and carrots in the tagine for 4-5 minutes. Add the bell pepper, garlic, and dried apricots. Deglaze with wine and add a splash of broth. Stir in harissa and season with half a teaspoon each of cumin, turmeric, and cinnamon. Bring to a boil, return the meat, cover, and transfer to the oven. Simmer for 2-3 hours, stirring occasionally and adding more broth as needed.

4. 4.

   Wash, pit, and slice fresh apricots into wedges. Fold them into the tagine at the end and cook together for about 10 minutes. The dish is ready when the meat easily separates from the cooking liquid and becomes tender. Season with salt and pepper, sprinkle sumac on top, and serve garnished with fresh coriander.