Spinach And Dates Khoresh

• 1/2 cup olive oil
• 4 pcs veal shanks, partially cut off from bones
• 2 large Vidalia onions, diced
• 2 tsps salt
• 1 tsp black pepper
• 1 tsp tumeric
• 1 tsp Persian spice mix (advieh)
• 1-1/2 cups water
• 1 tsp Persian saffron, soak in 1/4 cup warm water
• 1 8 oz package dates
• 1 cup cara cara orange juice (about 3) or Seville orange (if available)
• shredded orange peels from oranges
• 2 Tbsp sugar
• 1 Tbsp olive oil
• 1 Vidalia onion, diced
• 2 8-oz packages baby spinach
• NOTE: pcs/pieces; tsp/teaspoon; oz/ounces; Tbsp/tablespoon

1. Cut off a portion of veal meat from the bone to avoid curling. In a Dutch oven or heavy stainless steel pot, brown the veal on both sides. Remove from pot, then place the onion and caramelized for about 20 minutes. As soon as its done, return the veal pieces to the pot then add salt, pepper, turmeric, advieh, water and simmer for 30 minutes
2. Meanwhile in a skillet, add oil and saute the onion, stir until its translucent. Add the washed spinach. Mix until spinach are wilted, set aside.
3. Add the orange juice, orange zest, sugar and saffron water to the veal shanks and simmer for 1 hour longer until shanks are tenderized.
4. Taste stew for seasoning and adjust to your taste. Add dates, onion-spinach mixture and let it simmer for 10 minutes. Place the pot in a warm oven (250oF) until ready to serve.
5. Serve with saffron steamed rice.rn NOTE: Cannot upload photo during posting.

olive oil, veal shanks, vidalia onions, tsps salt, black pepper, tumeric, water, saffron, dates, cara cara orange juice, oranges, sugar, olive oil, vidalia onion, baby spinach

Taken from food52.com/recipes/68658-spinach-and-dates-khoresh (may not work)