Ottolenghi's veal with prunes and leeks

Using the same cut as for osso buco, this dish is a multi-layered harmony of tender, sticky meat, the deep, dark richness of prunes, sweetly soft leeks and subtle, intriguing background spicing, from Ottolenghi's brilliant book, Jerusalem. We cook the veal very gently in white wine and stock, flavoured with star anise, orange zest and cinnamon, then add the prunes and browned leeks, pushing the marrow out from the veal bone to further enrich the sauce.

Olive oil, onions, garlic, white wine, chicken stock (bones, onions, carrots, celery, garlic, herbs, pepper), crushed tomato, thyme, bay leaves, orange zest, cinnamon, allspice, star anise, prunes, veal, veal bones, leeks, salt.

Serve with cous cous, or the freekeh salad with pumpkin and tahini and a leafy green vegetable like silverbeet or cavalo nero, simply steamed then tossed with a bit of lemon juice and olive oil.