veal on the bone

Fresh, sliced ​​veal with the bone is ideal for preparing tagines, stews, and mansaf. The presence of the bone adds a rich, distinctive flavor to the broth and adds extra tenderness to the meat during cooking.

Best Cooking Method: Slow-cooked in a tagine or pressure cooker with vegetables and spices. It can be used to make broth, soup, or traditional dishes like kabsa and maqluba.