Print
Pan Roasted Veal Shanks with Calvados, Apples and Cider Vinegar
Total:
2 hr 20 min
Active:
20 min
Yield:
4 to 6 servings
Level:
Easy
Total:
2 hr 20 min
Active:
20 min
Yield:
4 to 6 servings
Level:
Easy

Ingredients

  • 8 osso bucco, veal shins, center cut, about 1 1/2 inches thick
  • 4 cups all-purpose flour, seasoned well with salt and pepper, for dredging the shanks
  • 5 tablespoons butter
  • 7 shallots, minced
  • 2 Granny Smith, Haralson, or other tart cooking apple, peeled, cored, halved and sliced
  • 2 cups natural apple cider
  • 1/2 cup calvados or applejack
  • 1/2 cup cider vinegar
  • 1 cup chicken stock
  • 1/2 cup heavy cream
  • 3 tablespoons minced tarragon
  • 1/2 cup dried Zante currants
  • Sea salt

Directions

Preheat the oven to 350 degrees F.

Dredge the shanks in the seasoned flour. Brown the shanks in the butter in a very large oven safe pan over high heat; this will take 12 to 15 minutes. Lower the heat and continue cooking for 5 minutes, turning frequently to cook evenly. DO NOT SCORCH.

In the pan you have the shanks in, add the shallots and apples. When softened, add the cider, calvados and vinegar. Let it come to a low boil and reduce the liquid by 40 to 50 percent. Then add the chicken stock and bring it back up to a low boil.

Place the pan in the oven for 90 minutes, tented with foil. When the cooking time in the oven is over, remove from the oven and skim fat if needed. Test the meat to make sure it's fork tender. If it's not, stick it back in the oven for a few minutes. Then place the pan back over medium-low heat on the stove.

Add the cream and tarragon. Cook for 5 more minutes to finish cooking and reduce the sauce to a rich consistency.

Add the currants and correct the seasoning using sea salt and then correcting for vinegar. You may be adding a bit more for acidic punch.

Categories:

Trending Videos 6 Videos

Step-by-step photos

Steak Essentials 03:26

Everything you need to know to select and grill a perfect steak.

Similar Topics:

IDEAS YOU'LL LOVE

Braised Veal Shanks with Gremolata

Recipe courtesy of Michael Symon

Roasted Stuffed Veal Chops

Recipe courtesy of Emeril Lagasse

Roasted Veal Tenderloin "Saltimbocca"

Recipe courtesy of Frank Bonanno

Veal Roasted for Fest: Veal Farsu Magru

Recipe courtesy of Mario Batali

Oven Roasted Lamb Shanks with Roasted Tomatoes and Toasted Orzo

Recipe courtesy of Bobby Flay

Pan Roasted Pork Chops

Pan Roasted Duck Breast

Oyster Pan Roast

On TV

So Much Pretty Food Here