Veal shank with Kalamata Balsamic Cream Fig, prunes and apricots

Ingredients 

4 veal shanks

16 dried prunes

16 dried apricots

8 tablespoons Kalamata balsamic cream fig

Sea salt

Freshly ground pepper

Extra virgin olive oil

Method

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 180^oC (350^oF) without opening.

Remove from oven, leave to rest slightly and open carefully.