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Smoked Veal Shank with Heirloom Bean Salad, Brie Cornbread and Marrow Honey Butter

Smoked veal shank served atop bean salad with a slice of brie cornbread

 2 Veal shank1-inch cut
 1 tbsp Salt
 ½ tsp Pepper
 ½ tsp Dry thyme
Marrow Butter
 1 cup Unsalted butterroom temperature
 ¼ cup Honey
 ½ tsp Salt
Brie Cornbread
 ¾ cup Cornmeallightly toasted
 1 cup All-purpose flour
 ⅓ cup Sugar
 2 tsp Baking powder
 ½ tsp Salt
 ⅓ cup Buttermelted
 3 tbsp Vegetable oil
 ¾ cup Whole milk
 2 Eggs
 2 Egg yolks
 6 oz Briecubed
Bean Salad
 2 cups Heirloom beanscooked, such as scarlet runner, Christmas lima, or cranberry
 3 cups English cucumberthinly sliced
 1 cup Red onionthinly sliced
 ¼ cup Dillrough chopped
 ⅓ cup Apple cider vinegar
 2 tbsp Sugar
 2 tsp Salt
 ¾ cup Extra virgin olive oil
1

Preheat an oven to 325 F degrees.

2

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.

3

Prepare a smoker with mesquite charcoal or wood chips to 250 degrees F.

4

When the meat is ready, place the shank in the smoker for 30 – 45 minutes.

For the Marrow Butter:
5

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.

6

While the marrow is warm, whip it with the butter, honey, and salt until incorporated. Set aside.

For the Brie Cornbread:
7

Preheat the oven to 350 degrees F. Butter an 8-inch cast-iron skillet.

8

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.

9

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.

For the Bean Salad:
10

Combine all the ingredients and adjust seasoning to taste.

To Assemble:
11

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.