Ingredients
- 1 cup combined gold raisins, apricots and figs
- 1/2 cup dry sherry
- 6 cup wild boar shanks
- 4 clove garlic
- 4 tablespoon olive oil
- 1 tablespoon onion
- 1 teaspoon thyme
- 1 teaspoon rosemary
- 1 teaspoon bay leaf
- 3 cup dry red wine
- 3 can tomatoes
- 1/3 cup honey
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 them occasionally.
After three hours, drain and reserve the 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 set aside.
Add the onion to the hot sauce pan and sauté five minutes.
Add dried fruits with sherry vinegar and scrape all browned meat particles on bottom of pan.
When complete, add reserved marinade and stir to mix thoroughly.
Return browned shanks to pan, add chopped tomatoes and honey, simmer covered for 2-1/2 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-high heat, until sauce is desired consistency.
Finish sauce by stirring in 2 tablespoons of butter.
Return shanks to sauce and serve.
