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Name: Slow Roasted Veal Shank with Melted Cabbage And Cippolini On
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: 1
Cuisine: American
Ingredients: 1 oz Duck fat; 6 Tomatoes finely chopped; 2 Carrots diced; 4 sprigs Parsley, fresh; 1 tb Rice vinegar; Black Pepper freshly ground; 1 Garlic minced; 5 whole cloves garlic; 4 oz White wine; 1 lb Cippolini onions; Salt to taste; 4 sprigs Thyme, fresh; 1 Green leek; 3 tb Unsalted butter; Black Pepper freshly ground; 2 Bay Leaves; 1 head Cabbage shredded; Salt to taste; 2 tb Unsalted butter; 1 Onion diced; 1 Onion sliced thin; 4 oz olive oil; 2 stalks Celery diced; 16 oz Oxtail stock; 2 tb Unsalted butter; 1 tb Mustard seeds; 10 oz White wine; 1/4 tb Caraway seeds; 4 lb Veal shank minus hock; 1 oz Rice wine vinegar

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INGREDIENTS

1 oz Duck fat
6 Tomatoes ; finely chopped
2 Carrots ; diced
4 sprigs Parsley, fresh
1 tb Rice vinegar
Black Pepper ; freshly ground
1 Garlic ; minced
5 whole cloves garlic
4 oz White wine
1 lb Cippolini onions
Salt ; to taste
4 sprigs Thyme, fresh
1 Green leek
3 tb Unsalted butter
Black Pepper ; freshly ground
2 Bay Leaves
1 head Cabbage ; shredded
=== CIPPOLINI ONIONS ===
=== TOMATO MARMALADE ===
Salt ; to taste
=== CABBAGE ===
2 tb Unsalted butter
1 Onion ; diced
1 Onion ; sliced thin
4 oz olive oil
2 stalks Celery ; diced
16 oz Oxtail stock
2 tb Unsalted butter
1 tb Mustard seeds
10 oz White wine
1/4 tb Caraway seeds
4 lb Veal shank ; minus hock
1 oz Rice wine vinegar
Chicken stock ; to cover
1/4 c Sugar
1 sprig Thyme, fresh
1 tb ginger ; Grated
1 tb Sugar ; or to taste
Sea salt ; to taste
6 Peppercorns
1 oz Bacon fat
6 Shallots ; sliced

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 Converted by MM_Buster v2.0n.

NOTES

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Slow Roasted Veal Shank with Melted Cabbage And Cippolini On

1 oz Duck fat
6 Tomatoes finely chopped
2 Carrots diced
4 sprigs Parsley, fresh
1 tb Rice vinegar
 Black Pepper freshly ground
1 Garlic minced
5 whole cloves garlic
4 oz White wine
1 lb Cippolini onions
 Salt to taste
4 sprigs Thyme, fresh
1 Green leek
3 tb Unsalted butter
 Black Pepper freshly ground
2 Bay Leaves
1 head Cabbage shredded
 === CIPPOLINI ONIONS ===
 === TOMATO MARMALADE ===
 Salt to taste
 === CABBAGE ===
2 tb Unsalted butter
1 Onion diced
1 Onion sliced thin
4 oz olive oil
2 stalks Celery diced
16 oz Oxtail stock
2 tb Unsalted butter
1 tb Mustard seeds
10 oz White wine
1/4 tb Caraway seeds
4 lb Veal shank minus hock
1 oz Rice wine vinegar
 Chicken stock to cover
1/4 c Sugar
1 sprig Thyme, fresh
1 tb ginger Grated
1 tb Sugar or to taste
 Sea salt to taste
6 Peppercorns
1 oz Bacon fat
6 Shallots sliced

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      Converted by MM_Buster v2.0n.

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Nutrition

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Serving Size: 1 Serving (6654g)
Recipe Makes: 1

Calories: 10986
Calories from Fat: 7535 (69%)

Amt Per Serving		% DV

	Total Fat 837.2g	1116 %
	Saturated Fat 378.7g	1894 %
	Monounsaturated Fat 342.3g
	Polyunsanturated Fat 57.8g
Cholesterol 2680.9mg		825 %
Sodium 2244.3mg		77 %
Potassium 12662.5mg		333 %
Total Carbohydrate 453g		133 %
	Dietary Fiber 68.6g	274 %
	Sugars, other 384.4g
Protein 391.6g		559 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 10986

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