Veal in sauce with quinces and prunes

Ingredients

• 1500 g Veal shank (cut into large pieces)
• 4 pieces Quinces (washed, peeled and quartered)
• 250 g Pitted prunes (pitted)
• 1 large Onion (finely chopped)
• 4 tablespoons Olive oil or sunflower oil (about 60 ml)
• 30 g Butter (for caramelizing the fruit)
• 2 large tablespoons Honey (about 30 ml, plus an extra tablespoon for the quinces)
• 1 teaspoon Turmeric powder
• 1 teaspoon Salt
• 1 teaspoon Ground black pepper
• 1 teaspoon Ground ginger
• 2 sticks Cinnamon stick (one for the sauce, one for the fruit)
• 1 small cube or a few threads Saffron
• 1500 ml Water (700 ml for the veal, the rest for the fruit)
• 1 tbsp Lemon juice (for soaking the quinces)

Instructions

1. Ingredient preparation

   Wash the quinces, remove the skin, cut into quarters and place in a bowl of lemon‑water. Drain the prunes, measure the spices, finely chop the onion and prepare the veal in pieces.

   Time: PT20M

2. Heat the oil

   Pour 4 tablespoons of olive or sunflower oil into the pressure cooker and heat until very hot.

   Time: PT5M

3. Sear the veal

   Place the veal pieces in the pressure cooker and brown on each side for about 5 minutes.

   Time: PT5M

4. Sauté the onion

   Add the chopped onion and sauté until translucent.

   Time: PT5M

5. Add the spices

   Stir in the salt, pepper, ginger, turmeric, a cinnamon stick and the small saffron cube. Mix quickly.

   Time: PT2M

6. Deglaze and bring to a boil

   Pour in 700 ml of water, bring to a boil, then stir to loosen the browned bits from the bottom.

   Time: PT5M

7. Pressure cooking

   Close the pressure cooker, bring to pressure and cook for 45 minutes over medium heat.

   Time: PT45M

8. Cooking the quinces

   Bring to a boil a large pot containing the quince quarters, a cinnamon stick and water. Cook 10 minutes until tender but still firm.

   Time: PT10M

9. Cooking the prunes

   In a small saucepan, place the prunes with a little water, a cinnamon stick and a large tablespoon of honey. Bring to a boil and simmer 12 minutes until they swell and lightly caramelize.

   Time: PT12M

10. Caramelize the quinces

    Drain the quinces, brown them in a pan with 15 g of butter and a tablespoon of honey, 2 minutes each side.

    Time: PT5M

11. Caramelize the prunes

    Drain the prunes, brown them in the same pan with the remaining butter and a tablespoon of honey, 2 minutes each side.

    Time: PT5M

12. Check the veal cooking

    Release the pressure from the cooker, open, check that the meat is tender. Adjust the sauce thickness if needed by letting it reduce a few minutes.

    Time: PT5M

13. Plating

    Arrange the veal pieces on a serving dish, spoon over the sauce, add the caramelized quinces and prunes around.

    Time: PT5M

Nutrition Facts

Calories

883

Protein

50 g

Carbohydrates

70 g

Fat

45 g

Fiber

5 g

Ingredient Substitutions

• Instead of Veal shank: veal shoulder, veal neck
• Instead of Quinces: apples, pears
• Instead of Pitted prunes: raisins, dried apricots
• Instead of Onion: shallot
• Instead of Olive oil or sunflower oil: other vegetable oil
• Instead of Butter: margarine
• Instead of Honey: sugar, maple syrup
• Instead of Turmeric powder: paprika
• Instead of Ground ginger: fresh grated ginger

Equipment Needed

• Pressure cooker
• Large pot
• Small saucepan
• Frying pan
• Chef's knife
• Cutting board
• Measuring spoons (teaspoon)
• Wooden spoon
• Colander (optional)
• Mixing bowl (optional)

Critical Steps — Do Not Skip

• Heat the oil
• Sear the veal
• Deglaze and bring to a boil
• Pressure cooking
• Cooking the quinces
• Cooking the prunes
• Caramelize the quinces
• Caramelize the prunes
• Check the veal cooking

Chef Tips from the Video

• Add a small spoon of red wine when deglazing for more depth.
• Use clarified butter for caramelizing to prevent it from burning.
• Lightly sprinkle lemon zest before serving for a fresh note.

Troubleshooting

Storage

Refrigerator: Store in an airtight container 3 to 4 days.

Freezer: Can be frozen up to 2 months, well wrapped.

Room temperature: Do not leave at room temperature more than 2 hours.

Make-Ahead Tips

• The veal can be cooked the day before and gently reheated over low heat.
• The quinces and prunes can be caramelized ahead of time and stored separately.