Francoise Schofield's Veal Shanks with Cider and Porcini | Everyday Gourmet S8 E79

porcini mushrooms

🥗Healthier: shiitake mushrooms

💰Cheaper: button mushrooms

Button mushrooms are more affordable and widely available.

cider

🥗Healthier: apple juice

💰Cheaper: white wine

Apple juice provides sweetness, while white wine adds acidity.

veal shanks

🥗Healthier: pork shanks

💰Cheaper: beef shanks

Pork and beef shanks are more economical substitutes.

chicken stock

🥗Healthier: vegetable stock

💰Cheaper: water

Water can be used for a lighter base.

Season veal shanks with lots of salt and black pepper.

Melt 2 knobs of butter in a pressure cooker to brown the veal shanks.

Brown the veal shanks in the butter until nicely colored.

Remove the veal shanks and set aside; add shallots to the pot and brown them.

Add dry cider to the pot and let it bubble to cook off the alcohol.

Squeeze excess water from the porcini mushrooms before adding them to the pot.

Add about 40 grams of porcini mushrooms and thyme to the pot.

Close the pressure cooker and bring it to pressure; cook for 45-50 minutes.

Release the pressure after cooking and check the sauce consistency.

Serve the veal shanks topped with the sauce and a dollop of crème fraîche.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens