VEAL SHANK WITH SHALLOTS AND CHANTERELLES

Veal Shank With Shallots and Chanterelles image

Provided by Florence Fabricant

Time 3h

Yield 4 to 6 servings

Number Of Ingredients 12

Ingredients

1 whole veal shank, 4 to 4 1/2 pounds
2 tablespoons unsalted butter
1 pound large shallots, about 12, peeled
3 tablespoons flour
4 large cloves garlic, sliced
12 ounces fresh chanterelles, or other mushrooms, trimmed
1 1/2 cups cider, sweet or hard
1/2 cup veal or beef stock
6 sprigs fresh thyme
1 tablespoon lemon juice
Salt
ground black pepper

Steps:

Peel at least one layer of membrane from the veal shank. Heat butter in an ovenproof casserole or Dutch oven large enough to hold the veal. Add shallots and brown over medium-high heat. Remove and reserve. Heat oven to 325 degrees. Dust veal with flour and add to casserole. Lightly brown on all sides. Add garlic, mushrooms, cider, stock and thyme. Bring to a simmer, cover and place in oven for 1 hour.
Turn veal, add shallots and continue cooking, covered, until veal is tender, another hour or so. Transfer veal to a deep serving platter. Put casserole on the stove over medium heat and add lemon juice, and salt and pepper to taste. Spoon shallots, mushrooms and sauce around meat. Carve veal, slicing more or less parallel to the bone, and serve with sauce and vegetables.

Nutrition Facts : @context http, Calories 426, UnsaturatedFat 5 grams, Carbohydrate 30 grams, Fat 12 grams, Fiber 6 grams, Protein 48 grams, SaturatedFat 5 grams, Sodium 1290 milligrams, Sugar 13 grams, TransFat 0 grams