Ingredients
- 1 cup combined, gold raisins, apricots and figs
- 2 cup dry sherry
- 6 cup pork shanks
- 4 clove garlic
- 4 tablespoon extra virgin olive oil
- 1 tablespoon medium size onion, diced
- 1 teaspoon dry thyme
- 1 teaspoon dry rosemary
- 1 teaspoon bay leaf
- 3 cup dry red wine
- 3 cup tomatoes “canned whole” cut into chunks
- 3 cup honey
- 3 quart beef stock (store bought)
Preparation
Baking Directions:
Soak dried fruits in sherry for three hours.
Place shanks in a bowl and marinate with garlic, thyme, rosemary, bay leaf and red wine.
Let marinate at room temperature for at least three hours, turning occasionally.
After three hours, drain and reserve marinade.
In a large, heavy sauce pot, heat olive oil over high heat and brown shanks two at a time until browned evenly.
Remove shanks and reserve.
Add onion to hot sauce pan and sauté for 5 minutes.
Add dried fruits with sherry vinegar and scrape all brown meat particles on bottom of pan.
When complete, add reserved marinade and stir to mix thoroughly.
Return browned shanks to pan, add chopped tomatoes, honey and beef stock, cover and braze in oven for 2½ hours or until shanks are tender.
After shanks are tender remove and set aside.
Cover to keep warm.
Reduce final sauce by simmering over medium to high heat, until sauce is desired consistency.
Finish sauce by stirring in 2 tablespoons butter.
Return shanks to sauce and serve.
