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Ingredientes
- 2 c. Assorted dry fruits, (prunes, apricot, figs)
- 1 c. Port, (or possibly more to taste) , about
- 8 x Veal shanks, about 12-oz each, cut 1 1/2 -in. thick
- 1/2 c. All-purpose flour Salt Freshly grnd white pepper
- 1/4 c. Extra virgin olive oil
- 1/2 c. Finely diced onion
- 1/2 c. Finely diced carrot
- 1/2 c. Finely diced celery
- 1 Tbsp. Garlic
- 1 tsp Thyme
- 1 c. Blanched whole almonds
- 2 Tbsp. Red wine, (or possibly more to taste)
- 2 c. Stock, up to 4 Couscous to serve 8
Direcciones
- In a small bowl, marinade the dry fruit, with sufficient 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 extra virgin olive oil. Brown the shanks on both sides. Don't crowd the pan, browning in batches if necessary.
- Add in the vegetables, garlic, thyme, almonds, dry 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 sufficient stock to cover the shanks and bring to a boil. Cover the pan, transfer to the oven, and cook till the shanks are tender, 35 to 45 min. Remove the shanks and keep hot. Reduce the sauce just till 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.
