Moroccan Tanjia Marrakchia

1In a large bowl, combine the veal shank pieces, Ras el Hanout (1 pinch), and cumin (1 tsp).

2Mix the spices well with the veal shank pieces ensuring they are evenly coated.

3Place the seasoned veal shank pieces in a cooking pot or traditional Tanjia clay pot.

4Add enough water to cover the veal shank pieces completely in the pot.

5Cover the pot with a lid or aluminum foil to seal in the flavors tightly.

6Cook the Tanjia over low heat for several hours, traditionally in a wood-fired oven or on a stovetop, until the veal is tender and flavorful.

7Serve the Tanjia hot, traditionally enjoyed with bread or couscous for a complete Moroccan dining experience.