Honeyed Moroccan Veal Shoulder with Butternut Squash and Raisins

Honeyed Moroccan Veal Shoulder with Butternut Squash and Raisins


  • 2 1/2-3 pounds bone-in veal shoulder

  • 2 tbsp neutral oil

  • 1 tbsp ghee or butter

  • 1 tsp sea salt

  • 1/2 tsp pepper

  • 1 large or 2 small onions, chopped

  • 1 cubanelle pepper, chopped

  • 3 minced garlic cloves

  • 1 tsp fresh grated ginger

  • pinch of saffron threads

  • 1 tsp cumin

  • 1 tsp coriander

  • 1/2 tsp smoked paprika

  • 1/2 tsp regular paprika

  • 1/2 tsp fennel seeds

  • 1 bay leaf

  • 1 tbsp tomato paste

  • 1/2 cup red wine

  • 1 pound of butternut squash, chopped

  • 2 tbsp raisins

  • 2 tbsp honey

  • 2 cups beef stock

  • 1/2 tsp sea salt, or to taste

  • 1/4 tsp pepper

  • 2 tbsp freshly chopped parsley or cilantro


  • Turn on instant pot on Saute setting. Add oil. Add the veal pieces, salt and pepper, and cook for few minutes, until golden brown. Remove and set aside on a plate.
  • Add ghee to the pot. Cook onions for about 4 minutes, then add the cubanelle pepper, all the whole and ground spices, ginger, garlic, and tomato paste. Cook for a couple of minutes.
  • Add the red wine, and stir, getting the bits at the bottom of the pan, and the wine is almost absorbed.
  • Add the butternut squash, raisins and honey. Stir until well coated.
  • Add all the veal with juices back in, the additional salt and pepper, and the beef stock.
  • If Saute button is still on, turn off. Cover the instant pot and move the knob setting to sealing. Press meat/stew button (should be 45min).
  • When done, ventilate the instant pot. Take lid off, add the fresh parsley or cilantro.

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