SPICY FRUITED VEAL

4 veal shanks, halved crosswise
1/4 cup all purpose flour
2 tbsp olive oil
1/2 cup dried apricots
1/2 cup dried pitted prunes chopped
1/2 cup light raisins
1/4 cup brown sugar
1/4 cup dry red wine
2 tbsp vinegar
2 tbsp lemon juice
1/2 tsp ground allspice
1/2 tsp ground cinnamon
1 tbsp cornstarch

Season shanks with salt and pepper; coat with flour. Brown shanks in oil; drain.

In a pressure cooker combine fruits, sugar, wine, vinegar, lemon juice and spices with shanks. Add 1/2 cup water or stock. Cook according to instructions for 15 minutes. Let stand until cold or put under the faucet until cold and easy to open. Open. Remove the shanks; keep warm.

Strain juices, reserving fruit. Skim fat from juices. Measure 1 1/4 cup juices (add stock if necessary to complete the amount). Transfer to saucepan.

Stir cornstarch into 1 tbsp cold water; blend into juices. Cook till bubbly. Stir in fruit. Serve over rice.

Servings: 6