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Veal Shanks With Caramelised Apples

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Ingredients

2 tablespoons olive oil
6 (4kg) veal shanks
2 small (160g) onions, halved
3 cloves garlic, bruised
2 cinnamon sticks
2cm piece peeled fresh ginger
2 fresh coriander roots
3 cups (750ml) beef stock
1 cup (250ml) orange juice
2 teaspoons cornflour
1 tablespoon water

CARAMELISED APPLES

60g butter
6 medium (900g) apples, peeled, cored, sliced
¼ cup (50g) brown sugar
¼ cup (20g) flaked almonds

Details

Serves: 7


Method

1. Heat oil in large heavy-based baking dish, add veal in batches, and cook until well browned all over.


2. Return veal to dish with onions, garlic, cinnamon, ginger, coriander, stock and juice, simmer, covered tightly, about 1 ½ hours or until veal is tender and starting to fall off bones. Remove veal from dish, cool 10 minutes. Cut meat from bones; keep meat warm.


3. Strain juices from dish into clean pan, simmer, uncovered, about 20 minutes or until reduced to 1 ½ cups (375ml). Add blended cornflour and water, stir over heat until sauce boils and thickens slightly. Serve sauce over veal with caramelised apples. Top with shredded orange rind and parsley, if desired.


4. Caramelised Apples: Melt butter in pan, add apples, cook, stirring, until apples are browned. Add sugar, cook, stirring gently, about 5 minutes or until apple mixture starts to caramelise. Stir in almonds.

•Veal can be cooked a day ahead.
•Caramelised apples best made just before serving.
•Storage: Covered, in refrigerator.
•Freeze: Veal suitable.
•Microwave: Not suitable.

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