Veal Shanks with Dried Fruit Recipe – Turkish-Italian Ekşi Kuru Erikli Yahni

Veal Shanks with Dried Fruit Recipe

This recipe is used with permission and is owned by Flame Food and Design restaurant

This veal shanks with dried fruit recipe brings together rich Turkish flavors with a rustic Italian-style braise, creating a dish that’s perfect for comforting family dinners or special gatherings. Featured on DNA Diners, this recipe combines tender veal, aromatic vegetables, and a medley of sweet dried fruits for a deeply flavorful, slow-cooked meal that’s easy to recreate at home.

The Inspiration

Rooted in traditional Turkish cuisine, Ekşi Kuru Erikli Yahni is a beloved dish known for its balance of savory and subtly sweet flavors. Martina Castillo reimagines this classic with a slightly Italian-inspired braising approach, enhancing the depth and richness of the dish. The combination of dried fruits like prunes, apricots, and figs adds natural sweetness and complexity, while herbs and vegetables create a hearty, comforting base. This recipe reflects the beauty of cross-cultural cooking—where time-honored techniques meet modern interpretation.

Ingredients

For Veal Shanks

• 1.8 ounces (50 grams) sultana raisins
• 10 sour prunes, dried
• 5 apricots, dried
• 4 Veal shanks
• 3.2 ounces (100 grams) flour
• 1 tablespoon (15 millilitres) black pepper
• 1 tablespoon (15 millilitres) smoked paprika
• 1 teaspoon (5 millilitres) salt
• 1 teaspoon (5 millilitres) brown sugar
• 3 tablespoons (45 millilitres) olive oil
• 7 ounces (200 grams) shallot, diced
• 3.2 ounces (100 grams) red bell pepper, diced
• 3.2 ounces (100 grams) green bell pepper, diced
• 1.8 ounces (50 grams) carrot, diced
• 1.8 ounces (50 grams) celery, diced
• 8 cups (1.6 litres) beef broth
• 1 sprig rosemary
• 3 bay leaves
• 7 ounces (200 grams) cherry tomatoes
• 5 figs, dry and sliced
• Salt and Pepper
• Parsley, sage leaves, for garnish

Method

To make the Veal Shanks

• Soak plums, apricots, and raisins in water for 30 minutes. In a mixing bowl combine flour, pepper, paprika, salt, and brown sugar. Rub the mixture onto the veal shanks.
• In a large, hot pan, heat olive oil. Sear veal shanks on all sides until a crust forms.
• To the same pan, add shallot, red bell pepper, green bell pepper, carrot, and celery. Add beef broth, rosemary, bay leaves. Cover and bring to a boil. Reduce heat and simmer for 30 minutes. Add tomatoes, raisins, prunes, apricots, and figs. Season with salt and pepper.
• Simmer the mixture for 1.5 to 2 hours on very low heat or until the veal is tender. Garnish with parsley, sage leaves. Serve.

Serving Suggestions

This veal shanks with dried fruit dish is best served warm as a centerpiece for a cozy dinner or special gathering. Pair it with creamy mashed potatoes, buttery polenta, or crusty bread to soak up the rich, flavorful sauce. For a lighter accompaniment, serve alongside a simple green salad dressed with lemon vinaigrette to balance the dish’s sweetness. It also pairs beautifully with a medium-bodied red wine, enhancing the depth of the braised veal and the natural sweetness of the dried fruits, making it ideal for both casual dinners and elegant entertaining.

Final Thoughts

This veal shanks with dried fruit recipe is a celebration of comforting, slow-cooked cuisine, blending sweet and savory elements into a harmonious dish. Martina Castillo’s take on Ekşi Kuru Erikli Yahni brings warmth and depth to the table, showcasing how simple ingredients can transform into something truly special. Whether you’re cooking for loved ones or exploring new global flavors, this dish offers richness, tradition, and a memorable dining experience.