Veal Shanks With Prunes and Quince

1 md Onion, chopped
2 tb Butter
4 Veal shanks, about 2 1/4 pounds
Salt, pepper
1/2 ts Ground cinnamon
1/2 ts Ground turmeric
1 tb Tomato paste
1 1/2 c Water
1 Quince, cut in pieces and cored
20 Prunes, unpitted

In skillet, with tight-fitting lid, saute onion in butter until light golden. Season veal shanks to taste on both sides with salt and pepper, then add to pan. Cook on one side 2 to 3 minutes, then turn and repeat on other side. Sprinkle with cinnamon and turmeric. Add tomato paste and water and mix well.

Add quince and prunes, cover and cook over low heat 2 to 2 1/2 hours, until veal is tender and Iiquid has reduced and thickened. Add additional water to pot as needed. Stir occasionally to prevent sticking. Adjust seasonings to taste and serve. Makes 4 servings.

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