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1
In a small bowl, marinate the dry fruit, with sufficient port to cover, overnight.
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2
Remove the meat from the veal shankbones.
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3
Dust the meat with flour.
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4
(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.)
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5
Season lightly with salt and pepper.
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6
Preheat the oven to 400 degrees.
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7
In a large ovenproof roasting pan, heat the extra virgin olive oil.
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8
Brown the shanks on all sides.
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9
Don't crowd the pan, browning in batches if necessary.
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10
Add in the vegetables, almonds, dry fruit and the marinating liquid.
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11
Pour in the remaining port and the red wine and bring to a boil.
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12
Turn the flame to medium and reduce the sauce by half.
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13
(The length of time required depends upon the size of the pan.)
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14
Pour in sufficient Brown Veal Stock to cover the shanks and bring to a boil.
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15
Cover the pan, transfer to the oven, and cook till the shanks are tender, 35 to 45 min.
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16
Remove the shanks and keep hot.
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17
Reduce the sauce just till it thickens.
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18
Correct seasoning to taste and return the shanks to the pan.
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19
Presentation: Mound the Couscous in the center of each of 8 heated plates.
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20
Top with one veal shank and spoon the sauce over, including some almonds and fruit.
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21
Serve immediately.
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22
Have small forks on hand to scoop out the marrow from the bones.
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23
(May be prepared ahead, reheating over a low flame when ready to serve.
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24
If the sauce thickens too much, thin with a little more stock.)
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25
This recipe yields 8 servings.
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26
Comments: I favor braising for the cuts of meat which usually take a longer time to cook.
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27
Braising keeps the meat moist and results in a delicious sauce without the use of cream or possibly butter.
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28
This dish can be made the day before, cooled and reheated as needed.
