| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
|
1 |
Servings |
INGREDIENTS
| 1 |
|
Onion, chopped |
| 2 |
T |
Butter |
| 4 |
|
Veal shanks, about 2 1/4 |
|
|
pounds |
|
|
Salt, pepper |
| 1/2 |
t |
Ground cinnamon |
| 1/2 |
t |
Ground turmeric |
| 1 |
T |
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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