Veal shank in cider
Instructions
In a saucepan melt 50 g of butter and then add thinly sliced shallots.
When they took the color place Shin and let Brown lively focus 10 minutes turning continually.
Add salt and pepper and sprinkle with Calvados.
Let it evaporate.
Pour the cider.
A little more savory and cook over low heat, covered, about 1½ hours.
In another pan heat 50 g butter and insaporitevi the onions for a quarter of an hour.
In another pan heat the remaining butter and chopped apples insaporitevi, avoiding overcooking them.
When the meat is ready, remove it and put it on a hot serving dish.
Dilute the broth with a little cream, egg yolk, cream.
heat without ever boiling.
Pour the sauce on the Shin.
Accompanying wines: Valle d'Aosta Chambave Rosso DOC, Pignolo VdT, Bruno Di Rocca VdT of Tuscany.
