Mimi farahmand's veal shanks with prunes and quince

Yield: 1 Servings

Measure Ingredient
1 medium Onion, chopped
2 tablespoons Butter
4 Veal shanks, about 2 1/4 pounds
Salt, pepper
½ teaspoon Ground cinnamon
½ teaspoon Ground turmeric
1 tablespoon Tomato paste
1½ cup Water
1 Quince, cut in pieces and cored
20 Prunes, unpitted

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.

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