Veal Osso Buco with Potatoes and Olives | Quebec Veal

Ingredients

• 4 Quebec Veal shank (osso buco)
• 60 ml (1/4 cup) vegetable oil
• 1 large onion, chopped
• 3 garlic cloves, chopped
• 5 ml (1 tps) cumin
• 5 ml (1 tps) paprika
• Salt and pepper to taste
• 1 1/2 liters (6 cups) water
• 30 ml (2 tbsp) finely chopped fresh coriander
• 5 potatoes, quartered
• 300 ml (approximately 1 1/4 cups) pitted Kalamata olives
• 1 preserved lemon, cut into strips