Stinco Polenta

Stinco Polenta

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Stinco Polenta



  • 1 PA veal hind shank, whole, 3-4 lbs.
  • 2 Tbsp. unsalted butter
  • 1 tsp. olive oil
  • 1 large onion, rough chopped
  • 1 large leek, leaving some green, split and sliced
  • 1 large carrot, rough chopped
  • 8 garlic cloves, minced
  • 2 celery stalks, rough chopped
  • 1 Tbsp. Herb de Provence
  • 1 cup 2016 Farm Show White
  • ½ cup water
  • 1 tsp. salt
  • ½ tsp. white pepper
  • 2 ripe medium tomatoes, peeled,seeded and rough chopped
  • 1 tsp. orange rind, grated
  • 1 tsp. lemon rind, grated
  • 1 tsp. lime rind, grated
  • 1 tsp. arrowroot
  • 1 bunch basil, chiffonade
  • Fresh grated Parmesan, as needed


Dry the veal shank and sear on high heat in a Dutch oven on all sides using butter and oil, 10-12 minutes. Add the onions, leeks and carrots and cook for 5 minutes. Add the garlic, celery, herbs, wine, water, salt and pepper. Stir well and bring to a full boil. Reduce the heat, cover and simmer for 1½ hours or until fork tender.
Add the tomatoes and rinds; return to a boil for 2 minutes. Combine the arrowroot with a teaspoon of water and add it to the pot. Stir and return to a boil. Remove from  heat and stir in  basil. Serve family style over polenta on a platter and top with fresh grated Parmesan.

Polenta

  • 2 cups chicken stock
  • 1 tsp. salt
  • ¼ tsp. pepper
  • 2⁄3 cup coarse white corn meal
  • ½ cup Parmesan cheese
  • 1 Tbsp. butter
  • 1 tsp. chopped rosemary
  • 1 tsp. chopped thyme


Bring the stock to a boil and season. Add the cornmeal slowly, stirring constantly until it’s all added. Continue stirring at a simmer until the polenta pulls from the pan, about 20 minutes. Remove from  heat,and  make stir in the remaining ingredients. Season to taste.

Plating
Pile the polenta on the platter and spread slightly, top with  veal
and drizzle with sauce from the Dutch oven. Top with fresh grated Parmesan.




Seared Veal Sweetbreads with Morel Dust and Brown Butter Citrus Sauce



  • 2 lbs. fresh PA veal sweetbreads
  • 1 quart white beef stock
  • 4 oz. aromatics
  • 3 oz. dried morel dust or other type
  • 6 oz. clarified butter
  • 2 leeks
  • 4 small new season carrots
  • 4 oz. fresh fava beans
  • 4 oz. haricot verts
  • 1 lb. unsalted butter, divided
  • 1 cup heavy cream
  • 2 orange, zested and juiced
  • 1 lime
  • 1 sprig fresh sage
  • 1 celery heart
  • 1 bunch baby arugula
  • kosher salt, to taste
  • fresh ground white pepper, to taste

Soak the sweetbreads for 24 hours in cold water to remove any blood.This produces a whiter and milder tasting product. Cover the sweetbreads in cold stock with the aromatics and bring to a boil. Reduce the heat to a simmer for just a couple of minutes. Remove the sweetbreads from the stock and refresh in ice cold water. This further removes impurities, makes them whiter, and firms the flesh to make it easier to trim and portion.
After blanching, trim off any gristle and the exterior membrane with your fingers. Press the sweetbreads to give them a uniform shape. Lay in a pan and cover with a clean towel. Place another pan on top and use some form of weight to press. Weight for at least 2 hours and up to 24 hours,under refrigeration. Slice the pressed sweetbreads into 5-ounce portions and set aside.
Cut the leeks and carrots to the desired size and cook them separately in boiling salted water. Shock them in cold water and set them aside to be sautéed. Cook the fava beans and shock cool; reserve.In a saucepan, heat 4 ounces of the unsalted butter to gently brown it; do not burn. Take half of the grated rind and all of the juice of one orange and the grated rind of the lime and bring to a simmer. When reduced by half, add 3 tablespoons of heavy cream and allow to reduce for a couple of minutes. Cube 3 ounces of unsalted butter and begin to whisk intothe juice and cream mixture while alternating the brown butter into the mixture. The sauce should be a light sauce that coats the back of spoon.
Season with salt and white pepper and set off to the side but keep warm,not hot.

Preheat an oven to 350˚F. Season and coat the veal sweetbread slices with the morel powder. Heat the clarified butter in an oven proof pan over medium heat. Add the sweetbreads and cook until evenly golden brown.

Place the pan in the preheated oven and cook in the oven for 15 minutes,basting with butter frequently.
Take the remaining butter and sauté the vegetables quickly and season with salt and pepper.
Plating
Place the veal sweetbreads in the center of the plate and arrange the
sautéed vegetables around using the other orange cut into slices, celery leaves, and the rocket to give an elegant presentation. Drizzle the butter sauce around and finish with fresh sage. 

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