Veal Shanks with Cider and Porcini

Cook Time 2 hours (or 1 if using a pressure cooker)

Servings 4

Difficulty Easy


4 veal shanks
3 tbsp extra virgin olive oil
50g butter
40g dried porcini mushrooms, rehydrated in 250ml warm water for 10 minutes
8 medium French shallots, peeled, left whole
200ml dry apple cider
1 sprig of thyme
2 tbsp crème fraiche 
Salt and pepper


Season the meat with salt and pepper. In a heavy based sauté pan or pressure cooker over medium heat, melt half the butter with the oil, then add the shanks and brown the meat on both sides. Once coloured, remove the shanks and set aside.

Place the shallots in the pan with half the remaining butter and colour. Place the shanks back in the pan. Pour in the cider and cook for a minute then reduce the heat to low. Squeeze the water out of the mushrooms and add to the pot with about ¼ cup of the mushroom water and a sprig of thyme. Cover the pan with a lid and simmer for 1.5 hours, or 45-50 minutes if using a pressure cooker.

Once cooked, remove the meat from the pot and and place on a serving dish. Add 2 tbsp of crème fraiche to the sauce and stir gently until smooth.

Pour the sauce over the meat and serve immediately.


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