| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Meats |
|
Eastwest2 |
1 |
servings |
INGREDIENTS
| 4 |
lb |
Veal shank minus hock -; (10" to 12" long) |
|
|
Sea salt; to taste |
|
|
Freshly-ground black pepper; to taste |
| 4 |
oz |
Olive oil |
| 2 |
tb |
Unsalted butter |
| 2 |
|
Carrots; diced |
| 2 |
|
Celery stalks; diced |
| 1 |
|
Onion; diced |
| 10 |
oz |
White wine |
| 5 |
|
Whole garlic cloves |
| 2 |
|
Bay leaves |
| 4 |
|
Thyme sprigs |
| 4 |
|
Parsley sprigs |
| 6 |
|
Peppercorns |
| 1 |
|
Green leek |
|
|
=== CABBAGE === |
| 1 |
oz |
Bacon fat |
| 1 |
oz |
Duck fat |
| 1 |
|
Onion; sliced thin |
| 6 |
|
Shallots; sliced |
| 1 |
|
Cabbage head; shredded |
|
|
Salt; to taste |
|
|
Freshly-ground black pepper; to taste |
| 1/4 |
tb |
Caraway seeds |
| 4 |
oz |
White wine |
| 16 |
oz |
Oxtail stock |
| 2 |
tb |
Unsalted butter |
| 1 |
oz |
Rice wine vinegar |
|
|
=== CIPPOLINI ONIONS === |
| 3 |
tb |
Unsalted butter |
| 1/4 |
c |
Sugar |
| 1 |
lb |
Cippolini onions |
|
|
Salt; to taste |
| 1 |
|
Thyme sprig |
|
|
Chicken stock; to cover |
|
|
=== TOMATO MARMALADE === |
| 6 |
|
Tomatoes; finely chopped |
| 1 |
|
Garlic clove; minced |
| 1 |
tb |
Grated ginger |
| 1 |
tb |
Rice vinegar |
| 1 |
tb |
Sugar; or to taste |
| 1 |
tb |
Mustard seeds |
INSTRUCTIONS
Season shank with sea salt and pepper. Sear off the shank in a hot roasting
pan with oil and butter in a preheated 450 degree oven. Continually baste
shank and cook until brown. Add mirepoix (carrots, celery and onions) and
brown slowly. Add white wine and bouquet garni (garlic, bay leaves, thyme,
parsley, and peppercorns) wrapped in the green leek. Continually baste
while roasting. Cook for about 2 to 3 hours until shank is bronzed and fork
tender, with no liquid left in pan.
Remove shank and add water to pan and reduce to make a sauce. Strain and
reseason with sea salt and pepper.
For the Cabbage: Heat a rondeau, add bacon fat, duck fat, onions, and
shallots. When shallots are lightly caramelized, add cabbage. Season
lightly with salt and pepper and cook until cabbage is lightly caramelized.
Add caraway, white wine, and oxtail stock. Reduce down. Add butter, vinegar
and check seasoning.
For the Cippolini Onions: In a large saute pan, melt butter and sugar. Stir
in cippolini onions, salt and thyme, then pour chicken stock over onion
mixture to cover. Cook until onions are glazed and lightly caramelized. Set
aside.
For the Tomato Marmalade: Over medium heat in stainless steel saute pan,
combine all ingredients completely. Cook until dry or jam-like consistency.
Check seasoning.
For Plating: Place cabbage on plate, top with shank. Ladle onions and
marmalade over top, then sprinkle with truffle oil, thyme leaves, fleur de
sel or sea salt, and cracked pepper.
This recipe yields ?? servings.
Source: "EAST MEETS WEST with Ming Tsai - (Show # MT-1B39) - from the TV
FOOD NETWORK" S(Formatted for MC5): "11-01-1999 by Joe Comiskey -
jcomiskey@krypto.net"
Per serving: 3362 Calories (kcal); 256g Total Fat; (71% calories from fat);
28g Protein; 206g Carbohydrate; 274mg Cholesterol; 556mg Sodium Food
Exchanges: 0 Grain(Starch); 0 Lean Meat; 25 1/2 Vegetable; 0 Fruit; 50 Fat;
4 1/2 Other Carbohydrates
Recipe by: Recipe Courtesy of Ken Oringer
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