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Ingredients
- 1 med Onion, minced
- 2 Tbsp. Butter
- 4 x Veal shanks, about 2 1/4 pounds Salt, pepper
- 1/2 tsp Grnd cinnamon
- 1/2 tsp Grnd turmeric
- 1 Tbsp. Tomato paste
- 1 1/2 c. Water
- 1 x Quince, cut in pcs and cored
- 20 x Prunes, unpitted
Directions
- In skillet, with tight-fitting lid, saute/fry onion in butter till light golden brown. Season veal shanks to taste on both sides with salt and pepper, then add in to pan. Cook on one side 2 to 3 min, then turn and repeat on other side. Sprinkle with cinnamon and turmeric. Add in tomato paste and water and mix well.
- Add in quince and prunes, cover and cook over low heat 2 to 2 1/2 hrs, till veal is tender and Iiquid has reduced and thickened. Add in additional water to pot as needed. Stir occasionally to prevent sticking. Adjust seasonings to taste and serve.
- Makes 4 servings.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 723g | |
| Calories 692 | |
| Calories from Fat 211 | 30% |
| Total Fat 24.02g | 30% |
| Saturated Fat 14.84g | 59% |
| Trans Fat 0.0g | |
| Cholesterol 61mg | 20% |
| Sodium 317mg | 13% |
| Potassium 1671mg | 48% |
| Total Carbs 128.3g | 34% |
| Dietary Fiber 16.1g | 54% |
| Sugars 69.3g | 46% |
| Protein 6.0g | 10% |
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