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Ingredientes
- 2 c. assorted dry fruits (prunes, apricots, figs)
- 1 bot port - (abt 3 1/2 c.)
- 4 lb veal shank meat
- 1/2 c. all-purpose flour Salt to taste Freshly-grnd white pepper to taste
- 1/4 c. extra virgin 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 bot dry red wine - (abt 3 1/2 c.)
- 2 c. Brown Veal Stock - (to 4) (see recipe)
- 1 x recipe Couscous (see recipe)
Direcciones
- In a small bowl, marinate the dry fruit, with sufficient port to cover, overnight.
- 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.
- Preheat the oven to 400 degrees.
- In a large ovenproof roasting pan, heat the extra virgin olive oil. Brown the shanks on all sides. Don't crowd the pan, browning in batches if necessary. Add in the vegetables, almonds, dry 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.)
- Pour in sufficient Brown Veal 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. (May be prepared ahead, reheating over a low flame when ready to serve. If the sauce thickens too much, thin with a little more stock.)
- This recipe yields 8 servings.
- Comments: I favor braising for the cuts of meat which usually take a longer time to cook. Braising keeps the meat moist and results in a delicious sauce without the use of cream or possibly butter. This dish can be made the day before, cooled and reheated as needed.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 413g | |
| Recipe makes 8 servings | |
| Calories 509 | |
| Calories from Fat 179 | 35% |
| Total Fat 20.61g | 26% |
| Saturated Fat 2.88g | 12% |
| Trans Fat 0.0g | |
| Cholesterol 119mg | 40% |
| Sodium 346mg | 14% |
| Potassium 832mg | 24% |
| Total Carbs 21.3g | 6% |
| Dietary Fiber 2.8g | 9% |
| Sugars 12.19g | 8% |
| Protein 35.69g | 57% |
