Photo of Persian-style veal stew by WW

Persian-style veal stew

6
6
6
SmartPoints® value per serving
Total Time
1 hr 40 min
Prep
25 min
Cook
1 hr 15 min
Serves
4
Difficulty
Easy

Ingredients

Trimmed veal shank

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

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.

Notes

SERVING SUGGESTION: Steamed green beans, plus wholemeal couscous. TIPS: Suitable for leftovers. Store in an airtight container (without toppings) in the fridge for up to 3 days. Or freeze for up to 3 months. Add it: 2 tbs chopped unsalted pistachio kernels sprinkled to serve. Swap it: Prunes for 3 fresh plums or apricots (halved, destoned) added in last 15 minutes of cooking.