Slow cooked veal with prunes & leek from Jerusalem (page 206) by Yotam Ottolenghi and Sami Tamimi

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • janeths on February 28, 2026

    Delicious. I use dates instead of prunes which work just as well.

  • Poppyseedbagel on May 16, 2020

    Exceptionally good. I didn’t use osso bucco, but Waitrose diced veal, which worked well. I cooked it for two hours +1 hour, and basically did it as a stew, with all of the stock in at first, just adding the leeks and prunes one hour before the end. I did reduce the sauce a bit. I followed the recipe In every other respect.

  • tekobo on March 19, 2017

    Absolutely worth the effort. I split the work over two days. No problem with sauce thickness and taking the meat off the bone makes this a much more accessible dish than traditional osso bucco.

  • Breadcrumbs on January 25, 2014

    p. 206 – Fabulous and a refreshing change from my veal shank standard Osso Buco. This is a time-consuming dish, a dish that could have you dirtying every pan in the kitchen. I’m glad I read the recipe ahead as I re-used pans instead of hauling new ones out as I went along. Ottolenghi suggests that you check the veal as it cooks to ensure the sauce doesn’t cook away. I could understand this being an issue if the dish went into the oven uncovered but with a good tight seal, all the moisture is retained in the pan and not only did I have plenty of sauce, I actually wished it had reduced a bit. Though my sauce was much thinner than that in the book’s photograph, the flavours were well developed, rich and flavourful. The star-anise definitely shone through and paired beautifully with the sweet, orange-infused tomato broth. mr bc absolutely loved this and claimed to prefer it to Osso Buco. I’ll definitely make it again. Photos here: http://chowhound.chow.com/topics/884302#8705267

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