Features Greenwich Chef Thomas Henkelmann's Samuel Adams Glazed Veal Shank c/o The Greenwich Girl Amy Kundrat April 30, 2015 Photo: Lora WarnickOur go-to gal in lower Fairfield County, Greenwich Girl Laura McKittrick, shared a recipe from her recent Food & Brews Issue with the Homestead Inn's award-winning chef, Thomas Henkelmann. If you don't know about Chef Henkelmann or the Homestead Inn, picture a cozy yet charming setting with a French-inspired menu and dishes that double as works of art. This Sam Adams veal dish is a delicious way you can recreate a bit of the Homestead in your own home. Samuel Adams Glazed Veal Shank with Red Cabbage, Carrots & Pearl Onions1 Veal shank (5# trimmed down on the bone and tied with butcher twin to hold the round shape)1 bouquet garni (1 medium sized peeled carrot, 1 celery stick, 1⁄2 Spanish onion and 2 bay leafs)2 bottles Samuel Adams 12 oz. each (1 for glazing the Veal shank and 1 to drink) 1 teaspoon Dijon mustard 2 oz. heavy cream1 oz. unsalted butter20-25 caraway seeds1 oz. extra virgin olive oilPreparation: Place veal shank in a soup pot and cover with water. Add the bouquet garni and a touch of salt. Bring the water to boil and shimmer the veal shank for approx. 2 hours. Remove the veal shank from the liquid and season with salt and fresh pepper (save liquid). Heat a flat casserole pan, add the olive oil and brown the veal shank on all sides. Pour 1 bottle of Samuel Adams over veal and place in preheated oven at 440 degree F. Spoon beer over veal every 5 minutes until liquid is reduced to 30%. Add 2 cups of the saved veal bouillon and repeat the glazing for approx. 1 hour. Strain the remaining liquid through a sieve, add the heavy cream, butter and caraway seeds and shimmer for 5 minutes, strain again and add the dijon mustard, mix with a hand blender. Remove the strings from the veal shank and cut the meat into thin slices. Place veal and vegetables on plate and gentley spoon sauce on top. Voila, bon appetite!Red Cabbage Recipe1 and 1⁄2 pound of julienned red cabbage 1⁄4 pound diced Spanish onion 1 oz. duck fat 2 and 1⁄2 cups of red wine 1 bouquet garni (1⁄4 lemon peel, 1⁄4 orange peel, 1bay leaf, 15 black pepper corns) 1⁄4 cinnamon stick, 10 juniper berries and a 1⁄2 star anise (all wrapped in cheese cloth)Preparation: Sweat the onions in the duck fat without giving any color, add the red cabbage, red wine and the bouquet garni. Season with salt and a bit of sugar. Bring to a boil and keep simmering for approx. 35 minutes. The red wine should be reduced to 20%. Check the seasoning for salt and sugar. Add cabbage to plate with carrots and pearl onions.
