Veal Osso Buco with Potatoes and Olives

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
• 1.5 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

Preparation

1. In a large saucepan, heat oil over high heat. Sear veal shanks on all sides.
2. Add onion, garlic and spices. Season with salt and pepper and stir. Continue cooking for 3 minutes.
3. Stir in water and coriander. Reduce heat to low-medium and simmer for 1 hour 30 minutes.
4. Add potatoes, olives and preserved lemon. Extend cooking time by 30 minutes, until potatoes are cooked.