Recipe(tried): Spicy Fruited Veal

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 cooker instructions for 15 minutes.

Let pan 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