The Talk: April Bloomfield
While in New York City, The Talk hosts welcomed April Bloomfield, chef and co-owner of The Spotted Pig, to share recipes for Roasted Veal Shank and Blood Orange Fennel Salad. She serves “seasonal British cuisine with Italian influences,” according to Julie Chen.
The Talk: April Bloomfield White Wine and Shallots Roasted Veal Shank Recipe Ingredients
Take the guesswork and struggles out of holiday meal prep with April’s menu ideas. Tender slices will impress your guests, and it is easy to substitute beef instead of veal.
- 1 4 1/2-lb Veal Fore Shank (knuckle removed, bone cut)
- 3 skin-on cloves Garlic
- 5 thin sliced Shallots
- 3/4 cup Sauvignon Blanc (or any Dry White Wine)
- 1/4 cup Olive Oil
- 1 1/2 tbsp Maldon Sea Salt
April Bloomfield: The Talk White Wine and Shallots Roasted Veal Shank Recipe Directions
- Preheat oven at 400 F.
- Place the shank in a roasting pan. Rub with olive oil and season with salt.
- Roast about two hours, turning occasionally.
- Reduce heat to 300 F and arrange garlic with shallots around the veal.
- Cook, shaking the pan every so often, until the shallots and garlic become light brown (around 10 minutes).
- Splash white wine over the meat and continue to cook for another 90 minutes, adding more wine every 15 minutes or so and basting now and then, until tender but slightly crunchy. (Use water if you run out of wine.)
- Transfer meat to a cutting board and rest about 10 minutes.
- Add 1/4 cup water to the roasting pan and place it over high heat. Bring to a boil and deglaze with a wooden spoon, scraping the bottom and sides. Turn off heat and add salt.
- Cut meat into 1/4” or 1/2” slices and serve them with pan juices.
The Talk: April Bloomfield Mulled Wine Recipe
Serve this warm and simple winter beverage on a snowy day.
- 4 bottles Red Wine
- 3/4 tsp Cloves
- 1/2 sliced Lemon
- 1 scraped Vanilla Bean
- 1/2 tsp Chili
- 2 cups Superfine Sugar
- 4 Cinnamon Sticks
- 1 sliced Orange
- 4 Bay leaves
- 3/4 tsp Allspice
- 1 tsp Black Peppercorn
- 2 shots Cognac
- Combine everything but the cognac in a large pot.
- Bring to a boil and ensure that sugar fully melts.
- Turn off the heat and add cognac once it has stopped boiling.
- Serve warm.