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Veal tagine

Veal tagine
Preparation time:
45 min
Cooking time:
80 min
For 4 people
Veal tagine


500 g veal shanks
1 onion
2 cloves of garlic
1 lemon
1 cube of vegetable stock
2 tablespoons of tomato paste
1 pinch of saffron
1 tablespoon of ras el-hanout
2 carrots
1 turnip
1 large zucchini
100 g snow peas
100 g peas
10 large pitted green olives
150 g semolina
1 sprig of cilantro


Sauté the veal, cut into large pieces in a non-stick sauté pan without adding oil.
Add the chopped onion, garlic and lemon cut into 4.
Cover with water, add the stock cube and spices and cook on a low heat for 45 minutes over a medium heat.
Add the carrots, peeled and sliced turnips and continue cooking for 15 minutes.
Add the peeled and sliced zucchini, snow peas and continue cooking for 10 minutes.
Add the olives, peas and continue cooking for 10 minutes.
At the end of cooking, add the chopped fresh cilantro.
Serve with semolina.
Energy Total carbs Sugar Total fat Saturated fat Omega 3 Fibers Sodium
500.1 Kcal 55.9 g 7.2 g 11.8 g 3.1 g 0.1 g 9.7 g 429.0 g

The nutritionist's advice:

Tajine recipes allow gentle cooking for tender meat. Vary the vegetables used according to the local and seasonal products available to you.