I favor braising for the cuts of meat that usually take a longer time to cook.
Braising keeps the meat moist and results in a delicious sauce without the use of cream or butter.
This dish can be made the day before, cooled and reheated as needed. In a small bowl, marinate the dried fruit, with enough port to cover, overnight. Remove the meat from the veal shankbones. Dust the meat with flour. Season lightly with salt and pepper.