Veal Shank in Hard Cider

Method/Steps

1. Melt 4 Tbsp of the butter in a pan, add the shallots and cook over low heat, stirring occasionally, for 10 minutes. Increase the heat to high, add the veal shank and cook, turning frequently, for 10 minutes until browned all over. Season with salt and pepper, add the Calvados and cook until it has evaporated.

2. Pour in the hard cider, add a little more salt, lower the heat, cover and simmer for about 1-1/2 hours.

3. Meanwhile, melt 4 Tbsps of the remaining butter in another pan, add the onions and cook over low heat, stirring occasionally for 15 minutes.

4. Melt remaining butter in another pan, add the apples and cook over low heat, stirring occasionally, until just tender. Remove the meat from the pan and keep warm. Stir the cream into the cooking juices, then stir in the egg yolk and heat gently without letting the sauce boil. Carve the veal, place the slices on a warm serving dish, pour the sauce over them and surround with apples and onions.