Veal with Almonds and Prunes

Ingredients

 * 4 	lbs  	Boneless Veal shoulder
 * 2 		cloves garlic, cut into sliv
 * 1 1/4 	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
 * 1/2 	cup 	brown sugar
 * 1 	cup 	blanched almonds

Directions
Cut slits into the Veal and insert the garlic slivers into the slots. Place the Veal in a utensil with a cover and add ¼ cup oil, paprika, pepper, oregano, salt and lemon juice. Cover and refrigerate overnight preheat oven to 400 transfer Veal to a baking dish and add the marinade. Cover with foil and place the Veal in the oven. Bake 1 hour, covered. 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. Bring to a boil and simmer,covered ½ hour, or until the prunes are tender. Keep warm. Before the meat is done, heat the remaining ¾ cup oil in a skillet and add the almonds. Cook, stirring until they are golden brown. Drain on absorbent paper. Slice the meat,put on a platter and keep hot. Drain the prunes, arrange on a platter and scatter the almonds over them. Serve the meat with the prunes and almonds as an accompaniment. Bake in 375f oven for ½ hour.