Name: Slow cooked veal with prunes & leek
Yield: Serves 4 generously
Cuisine: Israel
Ingredients: 6 large leeks, white part only (800 g in total), washed and cut into 1½ cm slices; 2 tbsp grated lemon zest; salt and black pepper; 3 garlic cloves, crushed; 2 large onions, finely chopped (500 g in total); 4 large osso buco steaks, on the bone (about 1 kg in total); 2 garlic cloves, crushed; 400 g tin chopped tomatoes; 2 bay leaves; 5 thyme sprigs, leaves finely chopped; 100 ml dry white wine; 250 ml chicken or beef stock; 110 ml sunflower oil; shaved strips of rind of an orange; 2 small cinnamon sticks; 2 star anise; 120 g Greek yoghurt; 2 tbsp finely chopped flat-leaf parsley; ½ tsp ground allspice; 200 g soft prunes, pitted

Preparation info

Serves
4
generously

Difficulty
Medium

Appears in

Jerusalem

By Yotam Ottolenghi and Sami Tamimi

Published 2012

About

A unique piece of Jerusalem food is the cuisine of some Sephardic Jews, also referred to as ‘Spanioli’, a proud community that has lived in the city for many generations, long before the advent of Zionism. As many of them arrived from Spain after the Jewish expulsion of 1492, either directly or via other countries, their dishes are a real fusion of old Spanish food, elements picked up along the route, plus local Arab traditions and influences of the Ashkenazi Jews of the city. The result is