Pan Roasted Veal Shanks with Calvados, Apples and Cider Vinegar Recipe

Name: Pan Roasted Veal Shanks with Calvados, Apples and Cider Vinegar
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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

Servings: persons

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

1
Preheat the oven to 350 degrees F.
2
Dredge the shanks in the seasoned flour.
3
Brown the shanks in the butter in a very large oven safe pan over high heat; this will take 12 to 15 minutes.
4
Lower the heat and continue cooking for 5 minutes, turning frequently to cook evenly.
5
DO NOT SCORCH.
6
In the pan you have the shanks in, add the shallots and apples.
7
When softened, add the cider, calvados and vinegar.
8
Let it come to a low boil and reduce the liquid by 40 to 50 percent.
9
Then add the chicken stock and bring it back up to a low boil.
10
Place the pan in the oven for 90 minutes, tented with foil.
11
When the cooking time in the oven is over, remove from the oven and skim fat if needed.
12
Test the meat to make sure it's fork tender.
13
If it's not, stick it back in the oven for a few minutes.
14
Then place the pan back over medium-low heat on the stove.
15
Add the cream and tarragon.
16
Cook for 5 more minutes to finish cooking and reduce the sauce to a rich consistency.
17
Add the currants and correct the seasoning using sea salt and then correcting for vinegar.
18
You may be adding a bit more for acidic punch.

511

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 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, and more.

Yes, Pan Roasted Veal Shanks with Calvados, Apples and Cider Vinegar falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Pan Roasted Veal Shanks with Calvados, Apples and Cider Vinegar

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