Smoked Veal Shank with Bean Salad, and Marrow Honey Butter Cornbread
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PortionsThis Mesquite-smoked veal shank with bean salad and cornbread topped with marrow honey butter makes for an impressive family-style entrée. A shank is perfect for low and slow cooking, and also provides a rich marrow can be whipped into the honey butter, creating a show-stopping dish certain to wow your guests.
Ingredients
2 ea Veal shank, 1-inch cut
1 Tbsp Salt
1/2 tsp Pepper
1/2 tsp Thyme, dried
MARROW BUTTER1 cup Unsalted butter, room temperature
1/4 cup Honey
1/2 tsp Salt
BRIE CORNBREAD3/4 cup Cornmeal, lightly toasted
1 cup All purpose flour
1/3 cup Sugar
2 tsp Baking powder
1/2 tsp Salt
1/3 cup Butter, melted
3 Tbsp Vegetable oil
3/4 cup Whole milk
2 ea Eggs
2 ea Egg yolks
6 oz Brie, cubed
BEAN SALAD2 cups Heirloom beans, cooked, such as scarlet runner, Christmas lima or cranberry beans
3 cups English cucumber, thinly sliced
1 cup Red onion, thinly sliced
1/4 cup Dill, rough chopped
1/3 cup Apple cider vinegar
2 Tbsp Sugar
2 tsp Salt
3/4 cup Extra virgin olive oil
Directions
- Preheat an oven to 325 degrees F.
- Season the veal shank all over with salt, pepper, and thyme. Place the shank standing upright in a roasting pan to maintain its shape, and cover it with foil. Roast the veal in the oven for 3 hours.
- FOR THE MARROW BUTTER
- 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.
- 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.
- FOR THE BRIE CORNBREAD
- 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.
- FOR THE BEAN SALAD
- Combine all the ingredients and adjust seasoning to taste.
- TO ASSEMBLE
- 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.
