Yield: 2 Servings
2 lb center-cut veal shank
2 sm potatoes; peeled & quartered
1 1/2 carrots; quartered
1 sm zucchini; quartered
1/2 lg onion; chopped
1 md rib celery; chopped
2 ts mixed dried herbs - (basil, thyme, etc., as you prefer)
2 ts granulated garlic salt ground black pepper
1/2 lg tomato; chopped
1/4 md red bell pepper; chopped
2 oz chopped leeks (about 3in of -a med.)
1 md portobello mushroom; sliced
2 oz fresh chopped herbs (such as basil about 4 large leaves)
2 ts chopped fresh garlic
In a tall pot, barely cover veal shank with water. Bring to a boil, then reduce heat to a bare simmer and slow-cook for 2 hours.
Add potatoes, carrots, zucchini, onion, celery, dry herbs, granulated garlic and salt and pepper to taste. Simmer for 30 minutes.
Add tomato, bell pepper, leeks,
mushroom, fresh herbs and fresh garlic; cook 5 minutes longer.
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NOTES : Chef lightens a traditionally heavy Italian dish. In Kovaceski's twist, the traditional is lightened by a richly flavored broth made with vegetables slow-cooked until they nearly disintegrate. Then the flavorful broth and fall-off-the-bone shank meat is augmented by a melange of vegetables and herbs add for the last few minutes of cooking.
4 (6 oz) chicken breasts, boneless and skinless
2 cups goat cheese
2 eggs well beaten for egg wash
1 cup flour
1 cup plain bread crumbs
1 cup baby mixed greens
2 of each: grilled baby zucchini, baby yellow squash, hearts of palm
2 tablespoons olive oil
2 tablespoons lemon juice
1 tablespoon chopped parsley
Salt and pepper to taste
Place each chicken breast between two layers of plastic wrap and place on cutting board. Pound breasts to quarter-inch thickness. Form goat cheese into 4-inch-long sticks and place one in the middle of each chicken breast. Roll the breast around the goat cheese. If the cheese shows through some spot, stretch the chicken to completely cover. Coat in egg wash, flour, and bread crumbs. Refrigerate for 2 to 3 hours to firm the cheese, but no longer or the bread crumbs will become soggy. Sautþ chicken in clarified butter until golden brown, then place in a 400-degree oven, turning occasionally until firm to the touch (when cheese leaks out, it is ready). Place on paper towels and drain for 2 to 3 minutes. Place baby greens in the middle of the plate and surround with grilled vegetables. Cut chicken on a bias with serrated knife and arrange chicken pieces across the greens so a little of the cheese in each slice shows through. Whisk together olive oil, lemon juice, parsley, salt, and pepper, and drizzle over the dish.
*Clarified butter: 1/4 lb unsalted butter. Melt butter over low heat. Skim off white film and pour golden liquid into a small bowl.