Flour seasoned with salt, pepper, and paprika
6 veal shanks, cut in pieces
3 tablespoons olive oil
3 tomatoes, peeled, seeded, and cubed
2 tablespoons chopped parsley
1 cup water
1 tablespoon wine vinegar
2 garlic cloves, minced
1 teaspoon sugar
1 bay leaf
2 whole cloves
2 whole all spice
Pinch red pepper seed
2 pounds whole baby onions
Water
1. Put seasoned flour into a bag. Add shank pieces and shake to coat evenly.
2. Heat oil in a Dutch oven and brown meat on all sides. Add tomatoes, parsley, 1 cup water, wine vinegar, garlic, and sugar. Tie bay leaf, cloves, allspice, and red pepper seed in cheesecloth. Add to meat mixture. Cover and simmer 1 hour.
3. Meanwhile, peel onions. Cut a small cross on the bottom of each. Add to stew and pour in enough water to cover. Simmer until onions are tender (about 25 minutes). Discard spices. Serve hot with rice or cracked wheat pilafi.
3 OR 4 SERVINGS