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Braised Pancetta-Wrapped Veal Shank with Khalaal Date Glaze

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Submitted by: ChefBenDiaz

 

In this recipe for 1 or 2, a veal shank is seasoned, wrapped in pancetta, cooked, and served with a date glaze and cooked yam slices.
 

Ingredients

  • Glaze:
  • 1 cup khalaal dates, small diced
  • 1/2 cup orange juice
  • 2 tbsp Thai sweet chili
  • 1 tsp corn starch
  • Salt and pepper to taste
  • 1 veal shank
  • 1 tsp cumin
  • 1 tsp thyme
  • Salt and pepper to taste
  • 1 tbsp brown sugar
  • 10 pieces pancetta, thinly sliced
  • 1 oz all-purpose flour
  • 1 cup basic miropoix; onion, celery, and carrots
  • 1 tbsp tomato paste
  • 4 oz (1/2 cup) dry red Wine
  • 2 cups veal stock
  • Pommes Anna:
  • 1 yam
  • Salt and pepper to taste
  • 3 oz oil or clarified butter
  • 1 tsp cilantro
  • 1 tsp sugar

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Method

In a medium sauce pot add all ingredients for glaze; cook and stir until mixture bubbles. Reduce to a simmer; cover and reserve for later. Take shank, season it with next 5 ingredients, and wrap with pancetta. Dust in flour and sear to a golden brown. Saute miropoix and add tomato paste, then deglaze with the red wine. Add shank to mixture and cover with veal stock. Place in a 350 degree oven for 30-40 min or until shank begins to separate from bone. Prepare Pommes Anna by peeling the yam, and using a mandolin, thinly slice into small rounds. Add some oil to a nonstick pan and layer potatoes. Season every layer with salt, pepper, a little oil, cilantro and sugar. Sear heavily on one side and finish in a 350 degree oven for approximately 20 minutes. To assemble, place miropoix in the center of plate and place Pommes Anna on top. Top with the shank and finish with khalaal date glaze.

 

Notes:

 

Number of Servings: 1 or 2

 

Submitted by: ChefBenDiaz ()

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