• Prep Time:
  • Cooking Time:
  • Serves: 6 Servings

Veal with Almonds and Prunes

  • Recipe Submitted by on

Category: Meat, Nuts, Fruit, Main Dish

 Ingredients List

  • 4 lb Boneless veal shoulder
  • 2 Cloves garlic, cut into sliv
  • 1 1/4 c Vegetable oil
  • 1 ts Paprika
  • 1 tb Oregano
  • 1 ts Freshly ground black pepper
  • Salt to taste
  • Juice of 2 lemons
  • 1 lb Dried prunes
  • 2 c Water
  • 1/2 c Brown sugar
  • 1 c Blanched almonds


Cut slits into the veal and insert the garlic slivers into the slots.
Place the veal in a utensil with a cover and add 1/4 cup oil, paprika,
pepper, oregano, salt and lemon juice. COVER AND REFRIGERATE OVERNIGHT

Preheat oven to 400 Transfer veal to a baking dish and add the marinade.
Cover with foil and place the veal in the oven. Bake 1 hour, covered.
Remove the foil and continue baking, basting occasionally, until the veal
is tender, about 1 more hour

Meanwhile, place the prunes in a saucepan and add the water,brown sugar and
1/4 cup oil. Bring to a boil and simmer,covered 1/2 hour, or until the
prunes are tender. Keep warm. Before the meat is done, heat the remaining
3/4 cup oil in a skillet and add the almonds. Cook, stirring until they are
golden brown. Drain on absorbent paper.

Slice the meat,put on a platter and keep hot. Drain the prunes, arrange on
a platter and scatter the almonds over them. Serve the meat with the prunes
and almonds as an accompaniment.

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