Braised Goat Shanks With Prune, Shallot, And Brandy Reduction

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2 goat shanks (3/4-1 pound each)

1 tablespoon olive oil

Salt and pepper

1/2 pound shallots, chopped

6 cloves garlic, minced

3/4 cup prunes, minced

1/3 cup brandy

1 cup chicken or beef broth

1 cup white wine

1 sprig rosemary

1 bay leaf

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