Name: Wolfgang Puck's Braised Veal with Red Wine Sauce
Ingredients: 2 c Assorted dried fruits; (prunes, apricots, figs); 1 Bottle port; (about 3 1/2 cups); 4 lb Veal shank meat; 1/2 c All-purpose flour; Salt; Freshly ground white pepper; 1/4 c Olive oil; 1/2 c Brunoise of onion; 1/2 c Brunoise of carrot; 1/2 c Brunoise of celery; 1 c Blanched whole almonds; 1 Bottle dry red wine; (about 3 1/2 cups); 2 c Beef stock; up to 4; 1 Recipe Couscous

I could fight the devil; I could overcome every sin that ever tempted me, if it were not that I had an enemy within. Those Diabolians within do more service to Satan than all the Diabolians without. As Bunyan says in his Holy War, the enemy tried to get some of his friends within the City of Mansoul, and he found his darlings inside the walls did him far more good than all those without. Ah! Christians, thou couldst laugh at thine enemy, if thou hadst not thine evil heart within; but remember, thine heart keeps the keys, because out of it are the issues of life. And sin is there. The worst thing thou has to fear is the treachery of thine own heart.

C.H. Spurgeon

CATEGORY	CUISINE	TAG	YIELD
Fruits, Meats		Good, Morning, America	1	Servings

INGREDIENTS

2	c	Assorted dried fruits; (prunes, apricots, figs)
1		Bottle port; (about 3 1/2 cups)
4	lb	Veal shank meat
1/2	c	All-purpose flour
		Salt
		Freshly ground white pepper
1/4	c	Olive oil
1/2	c	Brunoise of onion
1/2	c	Brunoise of carrot
1/2	c	Brunoise of celery
1	c	Blanched whole almonds
1		Bottle dry red wine; (about 3 1/2 cups)
2	c	Beef stock; up to 4
1		Recipe Couscous

INSTRUCTIONS

I favor braising for the cuts of meat that usually take a longer time to
cook. Braising keeps the meat moist and results in a delicious sauce
without the use of cream or butter. This dish can be made the day before,
cooled and reheated as needed.
1. In a small bowl, marinate the dried fruit, with enough port to cover,
overnight.
2. Remove the meat from the veal shankbones. Dust the meat with flour. (The
simplest way is to pour the flour into a bag and, one by one, place the
meat in the bag, coat with the flour, and shake off the excess.) Season
lightly with salt and pepper .
3. Preheat the oven to 400 degrees F.
4. In a large ovenproof roasting pan, heat the olive oil. Brown the shanks
on all sides. Do not crowd the pan, browning in batches if necessary. Add
the vegetables, almonds, dried fruit and the marinating liquid. Pour in the
remaining port and the red wine and bring to a boil. Turn the flame to
medium and reduce the sauce by half. (The length of time required depends
upon the size of the pan.)
5. Pour in enough beef 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.
Serves 8.
Presentation: Mound the couscous in the center of each of 8 heated plates.
Top with one veal shank and spoon the ssauce over, including some almonds
and fruit. Serve immediately. Have small forks on hand to scoop out the
marrow from the bones.
To prepare ahead: Through step 5, reheating over a low flame when ready to
serve. If the sauce thickens too much, thin with a little more stock.
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Air date on GMA 2/16/98
Busted by Barb on 2/20/98
Recipe by: Adventures in the Kitchen
Posted to MC-Recipe Digest by "abprice@wf.net" <abprice@wf.net> on Mar 22,
1998

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