Spezzatino di vitello con mele cotogne

Name: Spezzatino di vitello con mele cotogne (Veal stew with quince)
Yield: Serves 6-8
Cuisine: Italian
Ingredients: about 1.5 litres (6 cups) water; a few juniper berries; 1 small bunch of parsley, leaves chopped; 1 celery stalk, trimmed and chopped; 1 large carrot, peeled and chopped; 2 garlic cloves, peeled and chopped; 1 onion, peeled and chopped; 1.5 kg (3 lb 5 oz) deboned veal shoulder or shank, trimmed and cut into chunks of 5 cm (2 in); 3 tablespoons olive oil; 375 ml (1½ cups) white wine; 4 medium quinces

Veal stew with quince

Preparation info

Serves
6-8

Difficulty
Easy

Appears in

Twelve

By Tessa Kiros

Published 2003

About

You can use beef, pork or even wild boar instead of the veal. The quinces may be cooked together with the veal from the beginning if you prefer, although their colour will be less intense and the fruit will be softer.

Ingredients

4 medium quinces
375 ml (1½ cups) white wine
3

Europe
Italy
Main course
Mediterranean
October
Tuscany
Gluten-free

Method

Preheat the oven to 160°C (325°F/Gas 3). Peel and core the quinces with a small, sharp knife, taking care as they are very hard. Cut them into 2 cm (¾ in) slices and put them into a roasting dish. Add 125