Recipe - Mimi Farahmands Veal Shanks With Prunes And Quince

1 md Onion, chopped
2 tablespoon Butter
4 Veal shanks, about 2 1/4
pounds
Salt, pepper
One half teaspoon Ground cinnamon
One half teaspoon Ground turmeric
1 tablespoon Tomato paste
1 One half cup Water
1 Quince, cut in pieces and
cored
20 Prunes, unpitted

In skillet, with tightfitting 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 One half 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.