- 1.5 kg of veal shanks (or pieces of your choice)
- 2 medium quince
- 2 minced onions
- 2 garlic cloves, minced
- 20 g of butter
- 5 cl of oil
- 1 Soupspoon of sesame
- 1 Teaspoon of butter
- 1 Small bouquet of parsley
- 2 Teaspoon of ginger
- 1 Teaspoon of pepper
- 2 Teaspoon of sweet red chili pepper
- 8 Saffron Pistils
- 2 Teaspoon of salt
- 2 Cinnamon Sticks
- 75 cl of water
- 200 g Pruneded and roasted almonds
In a thick-bottomed pot deposited on a low heat, sauté onions, garlic quince and pieces of meat in the butter/oil mixture for 10 minutes.
Add the diluted spices in a little water, the bouquet of parsley and continue cooking for 15 minutes.
Wet with water, cover and simmer until the meat becomes melting and the sauce is well reduced.
Remove the bouquet of parsley and the cinnamon sticks.
Dress the meat on a preheated dish, drizzle with sauce and garnish with almonds and grilled sesame.