Veal Shank With Shallots and Chanterelles

• 1 whole veal shank, 4 to 4 1/2 pounds
• 2 tablespoons unsalted butter
• 1 pound large shallots, about 12, peeled
• 3 tablespoons flour
• 4 large cloves garlic, sliced
• 12 ounces fresh chanterelles, or other mushrooms, trimmed
• 1 1/2 cups cider, sweet or hard
• 1/2 cup veal or beef stock
• 6 sprigs fresh thyme
• 1 tablespoon lemon juice
• Salt
• ground black pepper

1. Peel at least one layer of membrane from the veal shank.
2. Heat butter in an ovenproof casserole or Dutch oven large enough to hold the veal.
3. Add shallots and brown over medium-high heat.
4. Remove and reserve.
5. Heat oven to 325 degrees.
6. Dust veal with flour and add to casserole.
7. Lightly brown on all sides.
8. Add garlic, mushrooms, cider, stock and thyme.
9. Bring to a simmer, cover and place in oven for 1 hour.
10. Turn veal, add shallots and continue cooking, covered, until veal is tender, another hour or so.
11. Transfer veal to a deep serving platter.
12. Put casserole on the stove over medium heat and add lemon juice, and salt and pepper to taste.
13. Spoon shallots, mushrooms and sauce around meat.
14. Carve veal, slicing more or less parallel to the bone, and serve with sauce and vegetables.

veal shank, unsalted butter, shallots, flour, garlic, chanterelles, cider, veal, thyme, lemon juice, salt, ground black pepper

Taken from cooking.nytimes.com/recipes/1013907 (may not work)