Surfas Los Angeles

From the Demo: Aphrodisiac Menu
Recipe Courtesy of Cafe Surfas Executive Chef Brandi Quinn

Serves 4 to 6

Ingredients:

6 to 8 large 2 1/2-inch-thick veal shanks, each patted dry and tied securely with kitchen string to keep the meat attached to the bone
Valrhona cocoa powder
All-purpose flour for dredging the veal shanks
6 tbsp Unsalted butter plus additional if necessary
6 tbsp  Olive oil plus additional if necessary
1 cup   White or red wine
1 cup   Finely diced onion
½  cup finely diced carrots
½  cup finely diced celery
1 tablespoon minced garlic
3 to 4 cups beef broth 
Fresh parsley sprigs, fresh thyme sprigs, and 1 bay leaf
Salt and pepper as needed

Preparation:

1. Combine equal parts flour and cocoa powder together and whisk until incorporated.
2. Season the veal shanks with salt and pepper and dredge them in the flour mixture, shaking off the excess.
3. In a heavy skillet heat 3 tablespoons of the butter and 3 tablespoons of the oil over moderately high heat. When butter is melted brown the veal shanks in batches, adding some of the additional butter and oil as necessary. As shanks brown transfer to your braising pan.
4.  Deglaze the pan with the wine. Be sure to scrape up all the brown bits clinging to the bottom and sides of the skillet, bring to a boil and reduce to about 1/2 cup, and reserve.
5. Using the same skillet and moderate heat add the remaining olive oil, when hot add the onion, carrots, celery, and garlic. Season with salt and pepper. Stir occasionally until the vegetables are softened. 
6. Add vegetables to the braising pan with the shanks. Add the reserved wine mixture, herbs and enough of the broth to almost cover the shanks.
7. Braise the mixture, covered, in the middle of a preheated 325°F oven for 2 hours, or until the veal is tender.
8. Strain the pan juices into a saucepan, pressing hard on the solids, and skim the fat.
9. Boil the juices for 15 minutes, or until they are reduced to about half, baste the shanks with some of the reduced juices, and bake them, basting them 3 or 4 times with some of the remaining juices, for 10 minutes more, or until they are glazed.

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