Mimi Farahmands Veal Shanks with Prunes and Quince

Mimi Farahmands Veal Shanks with Prunes and Quince Ingredients

1 md Onion, chopped	1/2 ts Ground turmeric
2 tb Butter	1 tb Tomato paste
4 Veal shanks, about 2 1/4	1 1/2 c Water
Salt, pepper	1 Quince, cut in pieces and
1/2 ts Ground cinnamon	20 Prunes, unpitted

Instructions for Mimi Farahmands Veal Shanks with Prunes and Quince

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" on Jan 25, 1997.

Main Ingredient: Cuisine: Uncategorized

More like this...

Veal Shanks in Tomato Wine Sauce

Veal Shanks Osso Buco

Veal Shanks with Sage and Sun-Dried Tomatoes

Veal Shanks, Artichoke Hearts, and Chick-Peas with Preserved

Braised Veal Shanks in Hot and Sour Sauce

Ingredient Insight - look inside this recipe

Butter	Cinnamon	Onion	Prune
Tomato	Turmeric	Veal

for flavor and categorization

Recent searches:   lone john silver   pasta sauce meat balls   turkey meat balls   beef whole cranberry sauce   rice noddles   hake fillet   chillies sauce   onions fried chicken   barb apple cake   crock pot enchiladas   vegetable preserve   date sq   seafood paella   simple syrup   garlic shoot   lamb pie   sand pudding   boneless sirloin   yucca root   rum sauce