INGREDIENTS

INSTRUCTIONS

In a small bowl, marinade the dried fruit, with enough port to cover,
overnight. Dust the shanks with flour. (The simplest way is to pour
the flour into a bag and, one by one, place the shanks in the bag,
coat with flour, and shake off the excess.) Season lightly with salt
and pepper. Preheat the oven to 400 degrees. In a large oven-proof
roasting pan, heat the olive oil. Brown the shanks on both sides. Do
not crowd the pan, browning in batches if necessary.  Add the
vegetables, garlic, thyme, almonds, dried fruit and marinating  liquid.
Pour in the red wine and bring to a boil. Turn the flame to  medium and
reduce the sauce by half. (The length of time depends upon  the size of
the pan.) Pour in enough stock to cover the shanks and  bring to a
boil. Cover the pan, transfer to the oven, and cook until  the shanks
are tender, 35 to 45 minutes. Remove the shanks and keep  warm. Reduce
the sauce just until it thickens. Correct seasoning to  taste and
return the shanks to the pan.  Presentation  Mound the couscous in the
center of each of 8 heated plates. Top with  one veal shank and spoon
the sauce over, including some almonds and  fruit. Serve immediately.
Have small forks on hand to scoop out the  marrow from the bones.
Serves 8.  To prepare ahead:  Follow directions up to presentation;
reheat over a low flame when  ready to serve. If the sauce thickens too
much, thin with a little  more stock.  Copyright 1993 by Wolfgang Puck.
Converted by MC_Buster.  Recipe by: Good Morning America  Converted by
MM_Buster v2.0l.

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Nutrition (calculated from recipe ingredients)
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Calories: 1844
Calories From Fat: 1143
Total Fat: 133g
Cholesterol: 14.4mg
Sodium: 1095.5mg
Potassium: 2228.7mg
Carbohydrates: 125.9g
Fiber: 23.1g
Sugar: 25.3g
Protein: 51.6g