Recipe adapted from Chef Waldy Malouf, Beacon Restaurant, New York, NY
Ingredients
- 2 to 3 each or 4 lb Veal hindshanks (IMPS/NAMP 337)
- 1 tsp Kosher salt
- 1 tsp Freshly ground black pepper
- 1/2 cup Vegetable oil
- 1/2 cup or 4 oz Unsalted butter
- 3 cups or 1 lb Chopped onions
- 2 cups or 10-1/4 oz Chopped carrots
- 1 cup or 4-3/4 oz All-purpose flour
- 2 cups Dry white wine
- 1/4 cup or 3-1/2 oz Tomato paste
- 2 qts Rich veal stock
- Kosher salt as needed
- Freshly ground black pepper as needed
- 3/4 cup or 4 oz Shredded Sartori Fontina Cheese
Parmesan Mashed Potatoes:
- 1 Tbsp Kosher salt
- 5 lb Baking potatoes, peeled, cut into 2-inch pieces
- 1 cup Milk
- 3/4 cup or 6 oz Unsalted butter, room temperature
- 1 cup or 4-1/2 oz Grated Sartori Parmesan Cheese
- Kosher salt as needed
- Freshly ground black pepper as needed
Instructions
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Remove veal shank meat from the bone and cut into 1/2-inch pieces; season with 1 tsp salt and 1 tsp pepper. Heat oil in rondeau. Add shank meat; brown evenly. Remove veal from pan and set aside; pour off drippings.
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Melt butter in rondeau; add onions and carrots. Sauté until onions are golden brown. Sprinkle flour over vegetables; stir well. Cook 2 to 3 minutes. Deglaze pan with wine and tomato paste and reduce to au sec. Stir in stock; return veal to pan. Bring to a boil; cover tightly. Braise in 325°F oven 1-1/2 to 2 hours or until veal is fork-tender.
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Remove veal from pan; divide evenly among twelve 16 ounce baking dishes; cover and set aside. Strain braising liquid into large saucepan. Simmer until reduced to 4 cups and sauce is syrupy and clarified but not too intense, skimming surface as needed. Season with salt and pepper.
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Ladle 3 oz sauce into each baking dish. Cover and let cool.
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Top each baking dish with 1 cup mashed potatoes, spreading to cover entire surface. Sprinkle each with 1 Tbsp Sartori Fontina Cheese. Cover and refrigerate until ready to serve.
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Bake in 350° oven 15 to 20 minutes or until heated through and top is golden brown.
Parmesan Mashed Potatoes:
Add 1 Tbsp salt and potatoes to boiling water. Cook until potatoes are fork-tender; drain. Place potatoes in mixer bowl. Mix on low speed, adding milk, butter and Sartori Parmesan Cheese, until smooth. Season with salt and pepper
