Cider Braised Veal Osso Buco

D'Artagnan | Yield: Serves 4
We slow-cooked our veal shanks in hard apple cider and onions for spoon-tender meat in a sweet, aromatic sauce. Finishing with smoky bacon and sautéed apples puts this recipe over the top, in the best way.
New Hard Apple Cider Braised Veal Shanks Recipe | D’Artagnan

Ingredients

  • 6 pieces Uncured Hickory Smoked Bacon, cut into ½-inch slices
  • 4 Veal Osso Buco
  • Kosher salt and freshly ground black pepper
  • 2 large yellow onions, thinly sliced
  • 2 cloves garlic, smashed and finely chopped
  • 4 sprigs fresh thyme, plus ½ teaspoon thyme leaves, divided use
  • 12 ounces hard apple cider
  • 1 container Veal Demi-Glace
  • 1 cup water
  • 1 teaspoon soy sauce
  • 2 tablespoons unsalted butter, softened, divided use
  • 1 tablespoon flour
  • 1½ cups diced sweet-tart apple, we used the Fuji variety
  • Mashed potatoes, for serving

Preparation

  1. In a large Dutch oven over medium heat, cook bacon until crisp and rendered. Remove with a slotted spoon to a small bowl and set aside. Raise heat to medium-high.
  2. Season veal on all sides with salt and pepper. Sear in the bacon fat until nicely browned all over, working in batches if necessary. Remove veal to a rimmed plate or bowl, set aside.
  3. Lower heat to medium, add onions to the pan. Sauté until softened and translucent, about 5 minutes; add garlic and 4 sprigs thyme, sauté about 2 minutes more. Return heat to medium-high. Carefully pour in cider, scraping up any browned bits on the bottom of the pan. Cook for 5 minutes, then stir in demi-glace, water, and soy sauce. Add veal back to the pan, nestling in the liquid. Bring mixture to a boil, then cover and lower heat to maintain just a simmer. Cook until veal is completely tender, about 2-3 hours, turning veal over once during cooking.
  4. Remove veal to a rimmed sheet pan or platter and tent with foil to keep warm. Raise heat to high and reduce cooking liquid by 1/3. In a small bowl, stir together 1 tablespoon butter and 1 tablespoon flour until completely incorporated. Whisk butter mixture into the cooking liquid and cook until slightly thickened, about 10 minutes. Taste sauce for seasoning and add salt/and or pepper, if needed.
  5. In a medium skillet over medium-high heat, melt remaining tablespoon of butter. Sauté apples and remaining teaspoon of thyme until just tender, season to taste with salt and pepper. Stir in reserved bacon.
  6. Serve osso buco with mashed potatoes, bacon/apple garnish, and a generous spoon of sauce.

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