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Asian Style Veal Shanks With Cilantro-Miso Gremolata And Macadamia Nut Polenta

Chef Ryan Luckey from the Pineapple Grill in Kapalua, Maui

Ingredients:

    • 4 pc 12-14 oz veal shanks
    • 1 cup AP flour
    • 1 tbl Chinese five spice
    • 6 pc star anise
    • 1 tbl coriander seed
    • 3 stalk lemongrass, bruised
    • 8 pc lime leaf
    • 10 clove garlic, bruised
    • 1 carrot, rough chop
    • 1 onion, rough chop
    • 4 ribs celery, rough chop
    • 1 finger fresh ginger, rough chop
    • salt and pepper
    • 8 quarts veal stock or beef stock
    • 2-4 oz olive oil
     

Method:

Combine flour and Chinese five spice. Lightly dust shanks in flour mixture and salt and pepper. In a medium size, medium heat braising pot, add olive oil, place flour dusted shank in oil, and sear all sides to a golden brown, add chopped carrot, onion, celery, ginger, garlic, lemongrass, lime leaf, anise and coriander seed, sauté a few minutes more, deglaze with stock, and cover meat by about 1" (may not need all the stock. Bring to a simmer, cover and place in 350 degree oven for 2.5-3 hours, until meat is fork tender. Remove from heat and let cool in liquid for about 30 minutes. Remove shank, strain liquid and use for finishing sauce.
 

    Cilantro-Miso Gremolata
    • 1 cup chopped parsley
    • 1/2 cup white miso paste
    • zest of 1 lemon
    • 1/4 cup blended olive oil
    • 1 tbl minced garlic

Chop cilantro and combine with garlic and lemon zest. Whisk in olive oil and miso paste, to form a wet style of gremolata.
 

    Macadamia Nut Polenta
    • 1½ cups polenta
    • 4 cups milk
    • 1 cup heavy cream
    • 1 onion diced
    • 1 tbl garlic
    • 1 cup toasted macadamia nuts
    • 1 tbl chopped parsley
    • 1 tbl parmesan cheese
    • 1 tbl whole butter
    • salt and pepper
    • 1 oz olive oil

Directions
Sauté onions and garlic in olive oil, until translucent in medium sauce pot, add milk and cream to a boil, whisk in polenta, and turn to low, whisking constantly, until it starts to simmer, cover and cook on very low for 20-30 minutes, stirring every few minutes. Fold in parsley, macadamia nuts, parmesan cheese, and butter, season with salt and pepper.

Plate: place a few spoonfuls of polenta in center of bowl or plate, place shank on top, and drizzle with gremolata and cooking jus from shank, garnish with cilantro sprig or fresh cherry tomatoes.
 

Recipe courtesy of  Le Quebecois Grain-fed Veal and Marx Foods
 

 

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