Veal shank with cider

Preparation:

Preparation: Melt 50 g of butter in a saucepan and then add the finely sliced shallots. When they have browned, put the shin and brown it over high heat for 10 minutes, turning it continuously. Salt, pepper and sprinkle with Calvados. Let it evaporate. Pour the cider. Salt a little more and cook over low heat, covered, for about an hour and a half. In another saucepan, heat 50 g of butter and flavor the onions for a quarter of an hour. In another container, heat the remaining butter and season the apples in pieces, avoiding overcooking them. When the meat is ready, remove it and place it on a warm serving plate. Dilute the cooking liquid with a little cream, mix in the yolk, heat without ever boiling. Pour the sauce over the shank. Accompanying wines: Valle D'Aosta Chambave Rosso DOC, Pignolo VdT Del Friuli, Bruno Di Rocca VdT Di Toscana.