Ingredients
6 veal shanks, French cut
2 tblsp za’atar
sea salt
freshly ground black pepper
olive oil
1 medium brown onion, peeled and chopped
1 clove garlic, peeled and finely chopped
18 baby carrots, peeled and trimmed
½ tsp dried chilli flakes
½ cup red wine
4 cups beef stock
½ cup pomegranate juice (about 2 pomegranates)
2 tblsp shredded preserved lemon rind
1/3 cup roughly chopped coriander leaves
Method
Preheat oven to 160 C. Sprinkle the shanks with 1 tblsp of the za’atar and season to taste. Brown the shanks with a little oil in a frying pan, then place in casserole dish. Add garlic, onions and carrots to frying pan and cook until the onion is just getting soft. Add wine and simmer for 3-4 minutes or until reduced by half. Add stock, pomegranate juice and preserved lemon and bring to the boil. Pour over the shanks.
Cover the casserole dish (use foil if it doesn’t have a lid) and cook for 2 ½ to 3 hours. Meat should be falling off the bone.
Serve with natural yogurt and pomegranate and mint cous cous.
I found the best way to “juice” a pomegranate is to remove all the seeds, place in a freezer bag and press with a rolling pin. Then push them through a strainer with a large spoon.
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