|
My recipe
Veal shank in apple cider
- 1 veal shank 600-700g
- 300 g small shallot peeled
- 2 medium-sized apples
- 330 ml apple cider
- 2 bay leaves
- 3 sprigs thyme
- 1 sprig (2in) rosemary
- 1 csp cinnamon(optional)
- 1 tsp brown sugar
- Black pepper, salt
- 2-3 tbsp drawn butter
BRINE
- 1 l hot water
- 2 tbsp coarse sea salt
- 5-7 black pepper corns
- 2 bay leaves
- 1 tbsp chopped rosemary and thyme
- In a saucepan bring the water to the boil, add the salt and other ingredients, stir to dissolve the salt and leave to cool down
- Place the veal shank into the cold brine and leave in the fridge for 12 hours
- In a roasting tray melt 1 tbsp of butter
- Peel the apples, discard the seeds and slice into the 1/8in circles
- In a pan heat 1 tbsp of butter and fry the apples from both sides, transfer them to the roasting tray and sprinkle with the cinnamon
- In the same pan fry the shallots until nice and golden, add in the sugar and leave until it forms a caramel
- Place the onions on the top of the apples
- In a clean pan melt 1 tbsp of butter and on a high heat fry the veal shanks from all sides
- Transfer the meat into the roasting pan; add the bay leaves, crushed pepper corns, thyme, rosemary, cider. Cover with the lead and place into a preheated to 175C oven for 1.5 hour
- Serve with the potato mash
Thoughts and Ideas
The amount of cider depends on the size of the roasting tray; I used 1 bottle of 330 ml. You can take the herbs and spices of your choice, e.g. you can use cardamom instead of the cinnamon. But do add some of those oriental flavours, they bring the regular veal shanks to the new level. The sauce could be purred and reduced with the non-fat cream. You can also sprinkle the shank with the sugar and cinnamon mixture and put under grill for a couple of minutes.
|
|
