Goat Osso Buco with Pole Beans and Charred Tomato Chermoula Recipe | James Beard Foundation

Ingredients

• 4 pounds (about 8 pieces) goat osso buco (from the shank)
• Kosher salt
• freshly ground black pepper
• 2 tablespoons ras el hanout
• 1 ½ tablespoons pure olive oil
• 2 small red onions, peeled and roughly chopped
• 2 carrots, peeled and roughly chopped
• 1 rib celery, roughly chopped
• 3 small cloves garlic, peeled
• 1 bay leaf
• 2 cups chicken stock
• ½ pound pole beans
• Butter as needed
• 1 small shallot, thinly sliced
• 4 Roma tomatoes, cut in half lengthwise
• High-quality olive oil
• ⅓ cup flat-leaf parsley, leaves picked and finely chopped
• ⅓ cup cilantro, leaves picked and finely chopped
• ⅓ cup extra virgin olive oil
• 1 teaspoon paprika
• 1 teaspoon cumin seeds, toasted and ground
• 1 teaspoon coriander seeds, toasted and ground
• Pinch cayenne pepper
• Zest and juice of 1 lemon