Wolfgang Puck's Braised Veal with Red Wine Sauce
| Yield: | 1 Servings |
| Categories: | Morning, American |
| 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 |
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