Tangia of Veal - Lyndey Milan
A tangia is an amphora-shaped clay cooking pot used in Moroccan cooking. For Tangia of veal, the vessel is filled with veal on the bone, oil, spices and preserv
Ingredients
- 1.5 kg veal shank, cut across the bone into 3 cm thick pieces
- 1 tablespoon olive oil
- 3 onions, chopped
- 400 g can crushed tomatoes
- ½ preserved lemon, flesh removed and chopped
- 1 teaspoon salt
- mashed potato or couscous, to serve
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