Customers rave about this dish! The recipe was originally published in the Milwaukee Sentinel in 1979.
Karl Ratzsch’s Roast Goose Shanks
4 goose shanks (1 to 1¼ lbs. each)
½ tsp. salt
½ tsp. pepper
2 apples, cored and quartered
2 med. onions, quartered
4 chicken bouillon cubes dissolved in 1 1/2 qts. water
½ c. flour
½ c. goose grease
3 oz. red wine
Preheat the over to 350° F. Place goose shanks, fat side down, in a roasting pan. Season meat side with salt and pepper. Roast shanks 45 min. 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° F. for 90 min. Remove cover. Continue to roast shanks until golden brown and crisp, about 30 min. 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 min. Serves 4.