| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| 1 | Servings | |||
INGREDIENTS
| 1 | md | Onion, chopped |
| 2 | tb | Butter |
| 4 | Veal shanks, about 2 1/4 pounds | |
| Salt, pepper | ||
| 1/2 | ts | Ground cinnamon |
| 1/2 | ts | Ground turmeric |
| 1 | tb | Tomato paste |
| 1 1/2 | c | Water |
| 1 | Quince, cut in pieces and cored | |
| 20 | Prunes, unpitted |
INSTRUCTIONS
In skillet, with tight-fitting lid, saute onion in butter until light golden. Season veal shanks to taste on both sides with salt and pepper, then add to pan. Cook on one side 2 to 3 minutes, then turn and repeat on other side. Sprinkle with cinnamon and turmeric. Add tomato paste and water and mix well. Add quince and prunes, cover and cook over low heat 2 to 2 1/2 hours, until veal is tender and Iiquid has reduced and thickened. Add additional water to pot as needed. Stir occasionally to prevent sticking. Adjust seasonings to taste and serve. Makes 4 servings. Each serving contains about: 405 calories; 277 mg sodium; 185 mg cholesterol; 10 grams fat; 32 grams carbohydrates; 48 grams protein; 1.4 grams fiber; 22% calories from fat. Posted to FOODWINE Digest 25 Jan 97 by "Ted D. Conley" <tedconley@EARTHLINK.NET> on Jan 25, 1997.
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