Pan-Roasted Veal Shanks - Andrew Zimmern

Ingredients

• 8 osso bucco, veal shins, center cut, about 1-1/2 inches thick
• 4 cups all-purpose flour, seasoned well with salt and pepper, for dredging the shanks
• 5 tablespoons butter
• 7 shallots, minced
• 2 Granny Smith, Haralson, or other tart cooking apple, peeled, cored, halved and sliced
• 2 cups natural apple cider
• 1/2 cup calvados or applejack
• 1/2 cup cider vinegar
• 1 cup chicken stock
• 1/2 cup heavy cream
• 3 tablespoons minced tarragon
• 1/2 cup dried Zante currants
• Sea salt