Veal Shanks In Cider With Mushrooms

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5 tablespoons butter

4 meaty slices of veal shanks, each about 1 1/2 inches thick, a total of about 3 pounds

-- Sea salt or kosher salt

-- Freshly ground black pepper

1 large yellow onion, minced, about 2 1/2 cups

1 1/2 to 2 1/2 cups dry, hard cider

1 teaspoon fresh thyme leaves

1/2 pound white button mushrooms, quartered lengthwise

1/2 cup creme fraiche

1 egg yolk, lightly beaten

4 tablespoons minced flat-leaf parsley

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