Recipe adapted from Chef Bernie Kantak, Cowboy Ciao Restaurant, Scottsdale, AZ
Ingredients
Cabernet Sauvignon Demi-Glace:
- 2 cups Cabernet Sauvignon
- 2 cups Veal demi-glace
- Water as needed
- 4 lb Veal shank cross cuts, cut 1-1/2 inches thick (IMPS/NAMP 1357 or 1312)
- Salt and pepper as needed
- 3 Tbsp Flour for dredging
- Vegetable oil as needed
- 2 cups or 10 oz Chopped onions
- 2/3 cup or 2-1/2 oz Diced celery
- 1-1/2 tsp Minced garlic
- 1/2 cup Dry white wine
- 1 each Lemon, cut in half
- 1 each Anchovy filet
- Water as needed
Gremolata Aïoli:
- 1 each Egg yolk
- 2 Tbsp Lemon juice
- 1-1/2 tsp Minced garlic
- 1 tsp Freshly grated lemon peel
- 1/2 tsp Freshly grated lime peel
- 1 each Anchovy filet, minced
- 3/4 cup Olive oil
- 1/4 cup Chopped flat-leaf parsley
- Salt and pepper as needed
- Water as needed
Burger:
- 6 lb Ground beef chuck
- Salt and pepper as needed
- 12 each Challah rolls, split
- 12 each Gruyere cheese, sliced 1/8-inch thick
- 6 oz Roasted red bell peppers, cut into strips
- 3 oz Arugula
Instructions
Cabernet Sauvignon Demi-Glace:
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Simmer wine in saucepan until reduced to 1 cup. Add veal demi-glace; reduce to 1-1/2 cups. Set aside.
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Season veal shanks with salt and pepper; dredge in flour. Heat oil in large skillet until hot. Add veal shanks; brown evenly. Remove shanks and place in small roasting pan. Set aside.
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Heat additional oil in same skillet. Add onions, celery and garlic. Sauté until onions are translucent; deglaze skillet with wine. Add vegetable mixture, lemon, anchovy and Cabernet Sauvignon demi-glace to roasting pan. Add enough water so liquid comes about three-quarter way up shanks; stir to combine liquids. Cover shanks with parchment paper. Braise in 325°F oven 1-1/2 to 2 hours or until shanks are fork-tender.
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Remove shanks from pan. Set aside to cool slightly. Remove meat and marrow from bones; set aside. Reserve bones. Strain braising liquid from roasting pan; skim fat from liquid. Simmer strained liquid with reserved bones in medium saucepan until liquid is reduced to about 3/4 cup and is thick and glossy; remove and discard bones.
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Meanwhile shred veal; mix in marrow. Combine shredded veal mixture with reduced braising liquid. Season with salt and pepper. Set aside.
Gremolata Aïoli:
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Place egg yolk, lemon juice, garlic, lemon peel, lime peel and anchovy in food processor. Cover; process until blended. With motor running, slowly add oil and process until emulsified.
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Stir in parsley; season with salt and pepper. Thin with water, if necessary. Set aside and refrigerate.
Burger:
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Season ground beef with salt and pepper. Lightly shape 8 oz ground beef around 2 oz (1/4 cup) veal mixture. Repeat to make 12 patties. Refrigerate until ready to grill.
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Grill patty to medium doneness. Grill roll, cut sides down, until toasted during last 1 to 2 minutes of cooking time.
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Spread 1 to 1-1/2 Tbsp gremolata aioli on bottom of roll; top with burger, 1 slice cheese, 1/2 oz peppers and 1/4 oz arugula. Serve with sweet-sour pickle and hearty potato chips.
