2Food > Pan Roasted Veal Shanks with Calvados, Apples and Cider Vinegar

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Pan Roasted Veal Shanks with Calvados, Apples and Cider Vinegar

Prep Time: 20 min.
Cook Time: 120 min.
Total Time: 140 min.
Servings: 6

What you need

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

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How to do it

1. Watch how to make this recipe.

2. Preheat the oven to 350 degrees F.

3. 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.

4. In the pan you have the shanks in, add the shallots and apples. When softened, add the cider, calvados and vinegar.

5. 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.

6. 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.

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

8. 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.

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Nutrition

Calories
993.72cal ( 49.69% of daily need)
Fat
29.1g ( 44.78% of daily need)
Saturated Fat
14.12g ( 88.26% of daily need)
Carbohydrates
98.56g ( 32.85% of daily need)
Sugar
25.21g ( 28.01% of daily need)
Cholesterol
279.46mg ( 93.15% of daily need)
Sodium
608.19mg ( 26.44% of daily need)
Alcohol
6.68g ( 37.11% of daily need)
Protein
70.08g ( 140.16% of daily need)
Vitamin B3
28.72mg ( 143.6% of daily need)
Zinc
13.11mg ( 87.38% of daily need)
Vitamin B6
1.64mg ( 82.16% of daily need)
Vitamin B2
1.38mg ( 81.1% of daily need)
Selenium
53.84µg ( 76.91% of daily need)
Phosphorus
749.47mg ( 74.95% of daily need)
Vitamin B12
4.15µg ( 69.23% of daily need)
Vitamin B1
0.98mg ( 65.65% of daily need)
Manganese
1.15mg ( 57.45% of daily need)
Folate
223.37µg ( 55.84% of daily need)
Iron
8.34mg ( 46.32% of daily need)
Vitamin B5
4.48mg ( 44.84% of daily need)
Potassium
1564.53mg ( 44.7% of daily need)
Magnesium
115.99mg ( 29% of daily need)
Copper
0.5mg ( 25.15% of daily need)
Fiber
5.87g ( 23.49% of daily need)
Calcium
162.08mg ( 16.21% of daily need)
Vitamin A
774.77IU ( 15.5% of daily need)
Vitamin C
8.35mg ( 10.12% of daily need)
Vitamin E
0.68mg ( 4.57% of daily need)
Vitamin K
3.75µg ( 3.57% of daily need)
Vitamin D
0.31µg ( 2.09% of daily need)

Breakdown

Proteins
29.93%
Fat
27.97%
Carbs
42.1%
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only.

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