CALM TAJINE

ingredients
· 1kg 500 of veal shank
· 1 big sliced ​​onion
· 1 clove of garlic
· 5 cl of oil
·   1 C. salt
·   1 C. coffee ginger
1/4 of c. of Jamaican pepper "nouiouera"
1/4 of c. coffee nutmeg
· 3 cinnamon sticks
· 50 cl of water
For prunes
· 700 g prunes
· 80 g of butter
· 2 tbsp. orange blossom honey
· 1 cinnamon stick
· 100 g toasted toasted almonds
In a tajine or pot over low heat, sauté onion, garlic and veal shanks in oil for 8 to 10 minutes.
Moisten with water and boil add spices.
Simmer until meat is cooked and sauce is reduced.
Wash the prunes, drain and stone them.
Cook the pitted prunes with steam for 20 minutes.
In a saucepan over low heat, melt the butter.
Add 4 tablespoons of gravy, prunes steamed, cinnamon and honey.
Let the prunes caramelize, stirring gently with a spatula for 10 minutes.
Arrange the hocks, garnish with prunes filled with almonds. Mix the meat juice with the prune sauce and strain them in a colander.
Top the shanks and prunes with the sauce. Serve the hot dish.