Hard cider & guinness braised veal shanks with apple and shallots

Name: Hard cider & guinness braised veal shanks with apple and shallots
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 6
Cuisine: En
Ingredients: 3/4 teaspoon kosher salt; 1/2 teaspoon freshly ground pepper, plus more to taste; 4 12-ounce lamb shanks (about 3 lbs), trimmed; 1/2 cup all-purpose flour; 2 tablespoons extra-virgin olive oil; 12 whole shallots, peeled, root end trimmed but left intact; 4 cloves garlic, peeled; 3 12-ounce bottles hard apple cider; 1-2 bottles of Guinness Stout, optional and to taste; 1 sprig fresh rosemary, plus 1/2 teaspoon chopped, divided; 3 firm tart apples, such as Granny Smith, Ida Red or Cortland, peeled and cut into 8 wedges

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Main Dish

Very Easy

45 min

Preparation

Preparation15 min

Cook time30 min

Rub salt and 1/2 teaspoon pepper onto lamb shanks. Place flour in a shallow dish; dredge the lamb in the flour to lightly coat on all sides. Tap off any excess flour.
Heat oil in a large Dutch oven over medium heat. Add the lamb shanks and brown on all sides, 8 to 10 minutes total. Transfer to a plate.
Add shallots and garlic to the pan; cook, stirring, until beginning to brown on all sides, about 2 minutes. Carefully pour in hard cider; bring to a boil. Add rosemary sprig.
Return the lamb and any accumulated juices to the pan. Reduce heat to maintain a simmer, cover and simmer, checking every 45 minutes to make sure the meat side of the shank is mostly submerged in the cooking liquid, until the lamb is fork- tender, 1 1/2 to 2 hours total.
Transfer the lamb to a serving platter and tent with foil to keep warm. Bring the sauce to a boil over medium-high heat and boil for 5 minutes. Stir in apples and the remaining 1/2 teaspoon rosemary and continue cooking, stirring occasionally, until the apples are tender, 10 to 15 minutes more.
Return the lamb to the pan, turn to coat with sauce and cook until heated through, 1 to 2 minutes. Remove the rosemary sprig. Serve the lamb with the sauce.

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