Karl Ratzsch's Roast Goose Shanks

This recipe was originally published in the Milwaukee Sentinel, 1979.

4 goose shanks (1 to 1 1/4 lbs. each)
1/2 teaspoon salt
1/2 teaspoon pepper
2 apples, cored and quartered
2 medium onions, quartered
4 chicken bouillon cubes dissolved in 1.5 quarts water
1/2 cup flour
1/2 cup goose grease
3 oz. red wine

Preheat oven to 350 degrees. Place goose shanks, fat side down, in a roasting pan. Season meat side with sat and pepper. Roast shanks 45 minutes, or until nicely brown and crisp. Drain all grease from pan and set aside.

Turn meat side down, add apples, onions and dissolved bouillon and water to shanks and cover roasting pan. Roast at 350 degrees for 90 minutes. Remove cover. Continue to roast shanks until golden brown and crisp, about 30 minutes more.

Remove shanks to warm plate and strain pan juices into heavy saucepan. Place flour in fry pan and brown, add goose grease, stirring well to smooth paste. Bring mixture in roasting pan to a simmer. Add flour roux very slowly, stirring to desired consistency. Add red wine and simmer 2 minutes. Serves 4.


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