| 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.
A Message from our Provider:
“God is in control, and therefore in everything I can give thanks – not because of the situation but because of the One who directs and rules over it. #Kay Arthur”