Skip to main content
Epicurious
Cookbooks

Tagine of Knuckle of Veal with Fennel

Ingredients

Preparation

  1. Bulb fennel has an attractive intense aniseed flavor. Follow the above recipe for Tagine of Knuckle of Veal (page 103) but, instead of artichokes and peas, use 4 medium-size fennel bulbs. Trim the base, cut away the hard ends of the round stalks, and remove the outer layer if it is stringy or bruised. Cut in half or quarters, lengthwise. Add to the meat and cook for 30 minutes, or until very soft.

Arabesque
TagsMiddle EasternVealBeefMeatFennelRoot VegetableVegetableMainDinnerRoastRamadanCookbooks
Read More
The Most-Saved Recipes in the Epicurious App This Week
Like Greek lemon potatoes and gochujang chicken stir-fry.
Golden Mushroom Soup With Orzo & a Pat of Butter
This is the type of soup that, at first glance, might seem a little…unexciting. But you’re underestimating the power of mushrooms, which do the heavy lifting.
The Only Frittata Recipe You’ll Ever Need
Keep this easy frittata recipe on hand for quick breakfasts, impressive brunches, and fridge clean-out meals.
Gochujang Chicken Stir-Fry
Chicken breasts reach their full potential in this spicy, saucy stir-fry with blistered green beans.
Gingery Pork and Sugar Snap Pea Stir-Fry
Thinly sliced and cooked hot and fast, pork tenderloin is the juicy, cook-quicking weeknight champion of this vegetable-heavy stir-fry.
Caramelized Onion Pasta
Turn humble onions into this thrifty yet luxe pasta dinner.
Cottage Cheese Caramelized Onion Dip
Add a bag of potato chips and you've got yourself a party.
The Most-Saved Recipes in the Epicurious App in April
Like fattoush salad and strawberry shortcake roll.