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

Lighter Chocolate Brownies 02:54

These fudgy chocolate brownies are surprisingly low in fat and calories.

IDEAS YOU'LL LOVE

Pan Roasted Brussels Sprouts with Bacon

Recipe courtesy of Sunny Anderson

Pan-Fried Sea Bass with Roasted Red Pepper Sauce and Broccoli Puree

Recipe courtesy of Laura Calder

Veal Marsala

Recipe courtesy of Giada De Laurentiis

Veal Pizzaiola

Recipe courtesy of Chef Vola's Restaurant

Pan-Fried Branzino

Recipe courtesy of Patti LaBelle

One-Pan Roast Chicken with Vegetables

Recipe courtesy of Tia Mowry

Lamb Shank Ragu with Cheesy Gnudi

Recipe courtesy of Kelsey Nixon

Pan-Seared Salmon

Recipe courtesy of Patti LaBelle

Pan-Fried Fennel

Recipe courtesy of Laura Calder

On TV

Cheap Eats

10am | 9c

Cheap Eats

10:30am | 9:30c

Cheap Eats

11am | 10c

Cheap Eats

11:30am | 10:30c

Unique Eats

12pm | 11c

Unique Eats

12:30pm | 11:30c

Unique Eats

1pm | 12c

Unique Eats

1:30pm | 12:30c

Good Eats

2pm | 1c

Good Eats

2:30pm | 1:30c

Carnival Eats

6:30pm | 5:30c

Carnival Eats

7:30pm | 6:30c
On Tonight
On Tonight

Carnival Eats

8pm | 7c

Carnival Eats

8:30pm | 7:30c

Carnival Eats

9:30pm | 8:30c

Carnival Eats

10pm | 9c

Carnival Eats

10:30pm | 9:30c

Good Eats

11pm | 10c

Good Eats

11:30pm | 10:30c

Carnival Eats

12am | 11c

Carnival Eats

12:30am | 11:30c

Carnival Eats

1am | 12c

Carnival Eats

1:30am | 12:30c

Carnival Eats

2:30am | 1:30c

Good Eats

3am | 2c

Good Eats

3:30am | 2:30c

Trending Videos

So Much Pretty Food Here