Veal With Almonds & Prunes

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Servings: 6 Difficulty: Advanced
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A tender, slow-braised veal shoulder featuring a sweet and savory prune sauce and toasted almonds.
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Veal With Almonds & Prunes recipe image
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Veal With Almonds & Prunes

Author: chefs-mate Cooking Method: , , Cuisine: Courses:
Difficulty: Advanced
Servings: 6 Calories: 1458.2

Description

This elegant yet comforting dish features boneless veal shoulder that is marinated in garlic, lemon, and herbs, then slow-baked until fork-tender. The meat is served alongside a rich, sweet sauce made from simmered prunes and brown sugar, finished with golden toasted almonds for a delightful crunch. The combination of savory meat and sweet fruit creates a complex flavor profile that is perfect for special occasions or holiday dinners. It requires some patience with the braising process, but the result is a moist, flavorful centerpiece that pairs beautifully with roasted vegetables or crusty bread.

Ingredients

Directions

  1. Cut slits into the veal shoulder and insert the garlic slivers into the slots.
  2. Place the veal in a large bowl or container with a cover.
  3. Add 1/4 cup of the vegetable oil, paprika, black pepper, oregano, salt, and lemon juice to the container.
  4. Cover the container and refrigerate the veal overnight to marinate.
  5. Preheat the oven to 400 degrees Fahrenheit (204C).
  6. Transfer the veal and the marinade to a baking dish.
  7. Cover the dish tightly with foil and place it in the oven.
  8. Bake for 1 hour, keeping the dish covered.
  9. Remove the foil and continue baking, basting occasionally with pan juices, until the veal is tender, about 1 more hour.
  10. Meanwhile, place the prunes in a saucepan and add the water, brown sugar, and 1/4 cup of the remaining vegetable oil.
  11. Bring the prune mixture to a boil, then cover and simmer for 30 minutes, or until the prunes are tender.
  12. Keep the prune mixture warm while the meat finishes cooking.
  13. Before the meat is done, heat the remaining 3/4 cup of vegetable oil in a skillet over medium heat.
  14. Add the almonds to the skillet and cook, stirring constantly, until they are golden brown.
  15. Drain the toasted almonds on absorbent paper.
  16. Remove the veal from the oven, let it rest briefly, then slice the meat and arrange it on a serving platter.
  17. Drain the prunes and arrange them on the platter alongside the meat.
  18. Scatter the toasted almonds over the prunes.
  19. Serve the sliced veal with the prune and almond accompaniment.

Nutrition Facts

Servings 6

Amount Per Serving
Calories 1458.2kcal
% Daily Value *
Total Fat 102.6g158%
Saturated Fat 21.3g107%
Cholesterol 367.7mg123%
Sodium 315.7mg14%
Total Carbohydrate 4.6g2%
Dietary Fiber 2.4g10%
Sugars 0.2g
Protein 123.4g247%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

This recipe is excellent for Passover or holiday dinners, as noted by home cooks who have praised its ease and flavor.

The marinating step is crucial for flavor penetration; ensure you allow enough time for the overnight refrigeration.

When toasting almonds, watch them closely as they can burn quickly. They should be just golden brown.

You can adjust the sweetness of the prune sauce by varying the amount of brown sugar to your taste.

Keywords: veal, prunes, almonds, braised, garlic, lemon, oregano, paprika, slow-cooked, holiday, passover, main course, toasted nuts, fruit sauce, mediterranean, comfort food, dinner party, tender meat, sweet and savory
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