Recipe for Veal With Almonds And Prunes


4 lb boneless veal shoulder
2 cloves garlic, cut into sliv
1 1/4 cup vegetable oil
1 teaspoon paprika
1 tablespoon oregano
1 teaspoon freshly ground black pepper
1 salt to taste
1 juice of 2 lemons
1 lb dried prunes
2 cup water
1/2 cup brown sugar
1 cup 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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