Preparation time: 5 minutes (plus 30 minutes for marinade)
Cooking time: 2 hours
For 4 persons
4 veal shanks
16 dried prunes
16 dried apricots
8 tablespoons Balsamic cream Fig
freshly ground pepper
a little olive oil
Put the veal shanks in a large bowl, season, and drizzle the olive oil and Balsamic Cream Fig over them.
Cover and leave in the refrigerator to marinade for half an hour. Use 4 large pieces of kitchen foil and place one shank in each. Divide the prunes and apricots between them and add equal quantities of the marinade. Close the foil parcels and place in a roasting dish. Cook for 2 hours in a pre-heated oven at about 180o (350oF) without opening. Remove from oven, leave to rest slightly and open carefully.