Persian-style veal stew
3
Points®
Total time: 1 hr 40 min • Prep: 25 min • Cook: 1 hr 15 min • Serves: 4 • Difficulty: Easy
Ingredients
Veal shank, raw
440 g, (Buy 4 x 250g) osso bucco pieces
Olive oil
1 tbs
Ground cumin
2 tsp
Ground coriander
1 tsp
Garlic
3 clove(s), sliced
Pumpkin
300 g, cut into 2cm pieces
Tomato(es)
2 large, chopped
Prunes, canned in natural juice, drained
½ cup(s)
Fresh lemon rind
1 tbs, grated
Lemon juice
¼ cup(s), (60ml)
99% fat-free, plain Greek yoghurt, unsweetened
½ cup(s)
Fresh mint
¼ cup(s)
Instructions
1
Preheat oven to 180°C or 160°C fan-forced. Season veal with salt and pepper. Heat oil in a 3.5 litre (14-cup) capacity flameproof casserole dish over medium-high heat. Cook veal, turning, for 4–5 minutes or until browned. Transfer to a plate.
2
Add cumin, coriander and garlic to same pan and cook, stirring, for 1 minute or until fragrant. Add pumpkin, tomatoes and 1½ cups (375ml) water and bring to the boil. Remove from heat. Add prunes, rind, juice and veal.
3
Bake in oven, covered, for 1 hour 20 minutes or until veal is very tender. Serve with yoghurt and mint.
People Also Like
Join the #1 doctor-recommended weight-loss programme*
*Based on a 2023 survey by Cerner Enviza of 500 doctors who recommend weight-loss programmes to patients.