Apple-bourbon sauce

4 servings

Ingredients

Quantity Ingredient
1 pounds Veal shank bones, cut into
small Pieces
2 tablespoons Peanut oil
1 medium Onion, peeled and sliced
4 larges White mushrooms, cleaned and
Sliced
4 Shallots, peeled and roughly
Chopped
3 Granny Smith apples, cored
And sliced
⅜ Kentucky bourbon
3 Sprigs fresh thyme
3 Sprigs fresh sage
4 cups Chicken stock
2 teaspoons Cracked black pepper
Salt to taste
Fresh lemon juice to taste

Directions

Preheat oven to 375 degrees.

Place bones in a roasting pan and sprinkle with 1 teaspoon peanut oil.

Roast in preheated oven, stirring once during roasting, about 12 minutes or until bones are a deep golden brown. When done, remove from oven and set aside.

Heat remaining 1⅔ tablespoons oil in a large saucepan over medium heat . When hot, add onion and saute for 10 minutes or until browned.

Add mushrooms, shallots, and 2 apples and saute for 3 minutes. Add ¼ cup bourbon and stir well, scraping the bottom of the pan to incorporate any bits of vegetables stuck there.

Add the browned bones, thyme, sage, chicken stock, and pepper. Bring to a boil. Lower heat; skim carefully and gently simmer for 30 minutes. Remove bones from sauce and add remaining apple. Cook for an additional 10 minutes.

Pour into a blender and blend for 10 to 15 seconds. Strain through a coarse strainer, pressing well to allow as much pulp as possible to pass through. Add remaining ⅛ cup bourbon and season with salt and lemon juice. Keep warm until ready to serve.

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