Veal with Almonds and Prunes

Ingredients

 * 4 lbs boneless veal shoulder
 * 2 cloves garlic, cut into slivers
 * 1¼ cup vegetable oil
 * 1 tsp paprika
 * 1 tbsp oregano
 * 1 tsp freshly ground black pepper
 * salt to taste
 * juice of 2 lemons
 * 1 lbs dried prunes
 * 2 cup water
 * ½ cup brown sugar
 * 1 cup blanched almonds

Directions

 * 1) Cut slits into the veal and insert the garlic slivers into the slots.
 * 2) Place the veal in a utensil with a cover and add ¼ cup oil, paprika, pepper, oregano, salt and lemon juice.
 * 3) Cover and refrigerate overnight preheat oven to 400 °F
 * 4) Transfer veal to a baking dish and add the marinade.
 * 5) Cover with foil and place the veal in the oven.
 * 6) Bake 1 hour, covered.
 * 7) Remove the foil and continue baking, basting occasionally, until the veal is tender, about 1 more hour meanwhile, place the prunes in a saucepan and add the water, brown sugar and ¼ cup oil.
 * 8) Bring to a boil and simmer,covered ½ hour, or until the prunes are tender.
 * 9) Keep warm.
 * 10) Before the meat is done, heat the remaining ¾ cup oil in a skillet and add the almonds.
 * 11) Cook, stirring until they are golden brown.
 * 12) Drain on absorbent paper.
 * 13) Slice the meat,put on a platter and keep hot.
 * 14) Drain the prunes, arrange on a platter and scatter the almonds over them.
 * 15) Serve the meat with the prunes and almonds as an accompaniment.
 * 16) Bake in 375 °F oven for ½ hour.