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1
In a small bowl, marinade the dry fruit, with sufficient port to cover, overnight.
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2
Dust the shanks with flour.
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3
(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.)
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4
Season lightly with salt and pepper.
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5
Preheat the oven to 400 degrees.
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6
In a large oven-proof roasting pan, heat the extra virgin olive oil.
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7
Brown the shanks on both sides.
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8
Don't crowd the pan, browning in batches if necessary.
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9
Add in the vegetables, garlic, thyme, almonds, dry fruit and marinating liquid.
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10
Pour in the red wine and bring to a boil.
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11
Turn the flame to medium and reduce the sauce by half.
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12
(The length of time depends upon the size of the pan.)
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13
Pour in sufficient stock to cover the shanks and bring to a boil.
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14
Cover the pan, transfer to the oven, and cook till the shanks are tender, 35 to 45 min.
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15
Remove the shanks and keep hot.
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16
Reduce the sauce just till it thickens.
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17
Correct seasoning to taste and return the shanks to the pan.
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18
Presentation:Mound the couscous in the center of each of 8 heated plates.
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19
Top with one veal shank and spoon the sauce over, including some almonds and fruit.
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20
Serve immediately.
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21
Have small forks on hand to scoop out the marrow from the bones.
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22
To prepare ahead:Follow directions up to presentation; reheat over a low flame when ready to serve.
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23
If the sauce thickens too much, thin with a little more stock.
