Cocoa Dusted Braised Veal Shanks

Yield 4 portions
To make the dusting powder:
1/4 teaspoon nutmeg
1/2 teaspoon chili powder
1 tablespoon cocoa powder
2 tablespoon flour
Combine all the ingredients together.

To prepare the dish:
4 veal shanks tied
vegetable oil
1 onion, medium dice
5 cloves of garlic cut into slivers
3/4 pounds of cut carrots or baby carrots
2 12 ounce cans of beef broth
Salt and pepper

Take each veal shank and dust it on both sides with the cocoa dusting powder. Save the excess mixture. Sear each shank in vegetable oil in a sauté pan; do not use heat higher than medium or the cocoa will burn. Remove the shanks when seared and place in a roasting pan. Add in more oil if needed and cook the onions, carrots and garlic for about 5 minutes. Add in the remaining dusting mixture and cook for 1 minute. Add the beef broth into the pan and stir to combine ingredients. Pour the mixture over the shanks and cover tightly with a lid or foil. Cook at 350 degrees for about 1 1/2 hours or until tender. Remove shanks and serve with sauce and vegetables.

D’Onofrio serves this dish with spaetzle but almost any starch will do.


Recipes courtesy of Chef Toni D’Onofrio, The Art Institute of New York City

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