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
All the Recipes From Bon AppĆ©titā€™s Travel Issue
Weā€™ve got baked cheddar and leek pasta, maple-mustard sheet-pan salmon, and a strawberry shortcake roll.
Chickpea Tachin With Herb Salad
The golden, crunchy corners are worth fighting over.
The Only Frittata Recipe Youā€™ll Ever Need
Keep this easy frittata recipe on hand for quick breakfasts, impressive brunches, and fridge clean-out meals.
Caramelized Onion Pasta
Turn humble onions into this thrifty yet luxe pasta dinner.
29 Spring Pastas to Make the Most of Seasonal Produce
Like spicy carrot rigatoni and weeknight-fancy ravioli with peas.
Broccoli Confetti Rice
A veg-forward main or gets-along-with-everyone side.
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.
The Most-Saved Recipes in the Epicurious App This Week
Like potato pea chowder and green goddess grain bowls.