Slow Cooker Veal Tagine with Preserved Lemons and Olives Tips, FAQ & printable recipe

Tips for success

To enhance the presentation, garnish the finished tagine with a handful of fresh, chopped parsley or cilantro just before serving. This adds a vibrant pop of color and a fresh herbal note that contrasts beautifully with the rich, savory depth of the slow-cooked meat and the salty preserved lemon rind.

Serving this dish alongside a simple, fluffy couscous is the traditional way to enjoy a tagine. The grains act as the perfect vessel to soak up the glossy, flavorful sauce. Alternatively, offer warm, crusty pita bread or flatbread to scoop up the remaining juices directly from the plate.

Variations

• Spicy Tagine: Add a teaspoon of harissa paste or crushed red pepper flakes to the spice blend before cooking. This introduces a subtle, warming heat that complements the saltiness of the olives and the tartness of the preserved lemons perfectly.
• Vegetable-Forward Tagine: Incorporate chunks of carrots, sweet potatoes, or chickpeas into the slow cooker at the beginning of the cooking time. These hearty additions absorb the tagine spices beautifully and add a nice variety of textures to the finished dish.

Storage and make-ahead

Fridge

Keep refrigerated in an airtight container for up to 3 days.

Freezer

Freeze in a freezer-safe container for up to 2 months.

Reheat

Thaw overnight in the fridge and reheat on the stovetop over low heat until steaming hot throughout.

Store any leftovers in an airtight container to maintain the integrity of the sauce. Ensure the tagine has cooled to room temperature, ideally within two hours, before placing it in the refrigerator.

This quick cooling prevents bacterial growth and ensures the dish remains safe for later consumption over the next few days.

This dish is an excellent candidate for making ahead, as the flavors often intensify after resting in the refrigerator overnight.

Prepare the tagine as directed, allow it to cool completely, and then store it in the fridge. Reheat gently on the stovetop or in the oven, adding a splash of water if the sauce appears too thick.

Serving ideas

Serve the veal tagine in shallow bowls to showcase the beautiful colors of the olives and preserved lemons.

Ensure each guest receives a generous portion of the tender veal along with a good amount of the reduced, glossy sauce. The dish is naturally elegant and requires little more than a side of grain to complete the meal.

For a more casual approach, place the slow cooker insert directly on the table, allowing guests to serve themselves.

Provide a large serving spoon and ensure there is plenty of bread or couscous nearby. The communal style of serving emphasizes the rustic, comforting nature of this slow-cooked Moroccan classic.

Frequently asked questions

Recipe card

Slow Cooker Veal Tagine with Preserved Lemons and Olives

Prep 10 minCook 5 hRest 5 minTotal 5 h 15 minServes 4

Ingredients

• 1.5 lb veal shoulder, cut into chunks
• 1/2 cup green olives, pitted
• 2 wedges preserved lemon
• 1 packet tagine spice blend
• 1 cup chicken broth

Instructions

1. Place the veal chunks into the bottom of the slow cooker. Scatter the pitted green olives and preserved lemon wedges over the meat. Sprinkle the packet of tagine spices evenly across the surface of the ingredients.
2. Pour the chicken broth over the ingredients in the slow cooker. Cover with the lid and set the slow cooker to low heat. Cook for 5 hours until the meat is tender and the sauce has thickened slightly.
3. Check that the meat has reached an internal temperature of 145°F (63°C). Turn off the slow cooker and allow the meat to rest for 5 minutes before serving. Serve warm on plates, ensuring each portion includes plenty of the glossy sauce.

Contains: sulfites

Estimated nutrition per serving

Calories

420

Protein

35 g

Carbohydrates

8 g

Fat

28 g

Fiber

2 g

Sugar

1 g

Sodium

750 mg

Automatic estimate from the ingredient list, not laboratory-verified.