Persian-style veal stew
Trimmed veal shank
440 g, (Buy 4 x 250g) osso bucco pieces
3 clove(s), sliced
300 g, cut into 2cm pieces
2 large, chopped
Prunes, canned in natural juice, drained
Fresh lemon rind
1 tbs, grated
¼ cup(s), (60ml)
99% fat-free plain Greek yoghurt
- 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.
- 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.
- Bake in oven, covered, for 1 hour 20 minutes or until veal is very tender. Serve with yoghurt and mint.