Yield: 1 Servings
|1 medium||Onion, chopped|
|4||Veal shanks, about 2 1/4 pounds|
|½ teaspoon||Ground cinnamon|
|½ teaspoon||Ground turmeric|
|1 tablespoon||Tomato paste|
|1||Quince, cut in pieces and cored|
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 2½ 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; 1⅖ grams fiber; 22% calories from fat.
Posted to FOODWINE Digest 25 Jan 97 by "Ted D. Conley" <tedconley@...> on Jan 25, 1997.