Wolfgang Puck's Braised Veal with Red Wine Sauce

Title:
Wolfgang Puck's Braised Veal with Red Wine Sauce

Yield:
1 Servings

Categories:
Morning,
America




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 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" 
on Mar 22,


 1998