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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