Ingredients with Measurements:
- 2 pounds veal shank, bone-in
- 2 cups chicken broth
- 1 cup apple cider
- 1/2 cup white wine
- 2 tablespoons unflavored gelatin
- 2 apples, peeled and diced
- 1/4 cup fresh sage leaves, chopped
- Salt and pepper to taste
Special Equipment Needed:
- Large pot
- Cheesecloth
- Strainer
- Loaf pan
Step-by-Step Instructions:
1. In a large pot, combine the veal shank, chicken broth, apple cider, and white wine. Bring to a boil, then reduce heat to low and simmer for 2-3 hours, or until the meat is tender and falling off the bone.
2. Remove the veal shank from the pot and let it cool slightly. Strain the cooking liquid through a cheesecloth and reserve 2 cups of the liquid.
3. Remove the meat from the bone and shred it into small pieces. Season with salt and pepper to taste.
4. In a small bowl, sprinkle the gelatin over 1/2 cup of the reserved cooking liquid. Let it sit for 5 minutes to soften.
5. In a large bowl, combine the shredded veal, diced apples, and chopped sage. Pour the remaining 1 1/2 cups of cooking liquid into the bowl and stir to combine.
6. Heat the softened gelatin mixture in the microwave for 30 seconds, or until it has completely dissolved. Pour the gelatin mixture into the veal mixture and stir to combine.
7. Pour the veal mixture into a loaf pan and refrigerate for at least 4 hours, or until the mixture has set.
8. To serve, run a knife around the edges of the loaf pan to loosen the jellied veal. Invert the pan onto a serving platter and remove the loaf pan. Slice the jellied veal and serve cold.
Time:
Preparation time: 20 minutes
Cooking time: 2-3 hours
Chilling time: 4 hours
Temperature:
Simmer on low heat for 2-3 hours
Serving size:
6-8 servings
Nutritional information:
Calories: 240
Fat: 8g
Carbohydrates: 11g
Protein: 30g
Sodium: 430mg
Substitutions for ingredients:
- Pork shank can be used instead of veal shank
- Beef broth can be used instead of chicken broth
- Pear cider can be used instead of apple cider
- Red wine can be used instead of white wine
Variations:
- Add diced carrots and celery to the veal mixture for added flavor and texture
- Use rosemary instead of sage for a different flavor profile
- Add chopped walnuts or pecans for added crunch
Tips and Tricks:
- Be sure to let the gelatin mixture sit for 5 minutes to soften before heating it in the microwave
- Use a sharp knife to slice the jellied veal for clean cuts
Storage Instructions:
Store leftover jellied veal in an airtight container in the refrigerator for up to 3 days.
Reheating Instructions:
Jellied veal is best served cold and does not need to be reheated.
Presentation Ideas:
Serve the jellied veal on a bed of lettuce leaves for a beautiful presentation.
Garnishes:
Garnish with fresh sage leaves or apple slices.
Pairings:
Serve with a crisp green salad and crusty bread.
Suggested Side Dishes:
- Roasted root vegetables
- Mashed potatoes
- Steamed green beans
Troubleshooting Advice:
If the jellied veal does not set properly, try adding more gelatin to the mixture.
Food Safety Advice:
Be sure to cook the veal shank to an internal temperature of 160°F to ensure it is safe to eat.
Food History:
Jellied meats have been a popular dish in Europe for centuries, and were often served as a way to preserve meat without refrigeration.
Flavor Profiles:
The jellied veal has a savory flavor from the meat and broth, with a hint of sweetness from the apples and cider. The sage adds a subtle earthy flavor to the dish.
Serving Suggestions:
Serve the jellied veal as an appetizer or as a main course with a side salad and crusty bread.
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