A tangia is an amphora-shaped clay cooking pot used in Moroccan cooking. For Tangia of veal, the vessel is filled with veal on the bone, oil, spices and preserved lemons, and a lid of paper is tied on top. The tangia is then placed on a bed of hot coals and left to slow cook for five or six hours. The result is the most amazing slow-cooked dish, which could be loosely described as a Moroccan osso bucco. Luckily for us, it is also possible to make this dish in a casserole or crockpot. Conventional ovens are fine for this, but a homemade brick oven would be even better. Try this and other dishes if you come to Morocco with Lyndey 23 September – 4 October 2022.