03 Nov Smoked Veal Shank with Heirloom Bean Salad, Brie Cornbread and Marrow Honey Butter
Yield: 6 servings
Ingredients:
Preparation:
Preheat an oven to 325 F degrees.
Season the veal shank all over with salt, pepper, and thyme. Place the shank standing upright in a roasting pan to maintain its shape. Roast the veal in the oven for 3 hours.
Prepare a smoker with mesquite charcoal or wood chips to 250 degrees F.
When the meat is ready, place the shank in the smoker for 30 – 45 minutes.
About an hour into the roasting process, check inside of the bone to see if the marrow has softened. If malleable, remove the marrow, and set it aside for the butter.
While the marrow is warm, whip it with the butter, honey, and salt until incorporated. Set aside.
Preheat the oven to 350 degrees F. Butter an 8-inch cast-iron skillet.
Whisk the dry ingredients in a bowl. Make a well in the center. Add the wet ingredients and whisk together until just incorporated with the dry ingredients. Do not overmix. Stir in the cheese.
Pour the batter into the prepared pan and bake for 25-30 minutes until the center is just done. Cool for 5 minutes before slicing into wedges.
Combine all the ingredients and adjust seasoning to taste.
Place the veal shank standing upright on a serving platter with the bean salad and cornbread. Serve the cornbread topped with the smoked marrow butter.
Ingredients
Directions
Preheat an oven to 325 F degrees.
Season the veal shank all over with salt, pepper, and thyme. Place the shank standing upright in a roasting pan to maintain its shape. Roast the veal in the oven for 3 hours.
Prepare a smoker with mesquite charcoal or wood chips to 250 degrees F.
When the meat is ready, place the shank in the smoker for 30 – 45 minutes.
About an hour into the roasting process, check inside of the bone to see if the marrow has softened. If malleable, remove the marrow, and set it aside for the butter.
While the marrow is warm, whip it with the butter, honey, and salt until incorporated. Set aside.
Preheat the oven to 350 degrees F. Butter an 8-inch cast-iron skillet.
Whisk the dry ingredients in a bowl. Make a well in the center. Add the wet ingredients and whisk together until just incorporated with the dry ingredients. Do not overmix. Stir in the cheese.
Pour the batter into the prepared pan and bake for 25-30 minutes until the center is just done. Cool for 5 minutes before slicing into wedges.
Combine all the ingredients and adjust seasoning to taste.
Place the veal shank standing upright on a serving platter with the bean salad and cornbread. Serve the cornbread topped with the smoked marrow butter.