ChefXi OfficialA soulful marriage of slow-braised Italian veal shanks and the earthy, vibrant depth of Mexican mole-inspired spices, served over creamy nixtamalized polenta.
Season veal shanks generously with salt and pepper, then dredge lightly in flour. In a heavy copper pot or Dutch oven, heat olive oil over medium-high heat and sear shanks until deeply browned on all sides. Remove and set aside.
In the same pot, add onion, carrots, and celery. Sauté until softened and beginning to caramelize. Add garlic, tomato paste, and the pureed chiles, stirring for 2 minutes until fragrant.
Deglaze the pot with red wine, scraping up the brown bits (fond) from the bottom. Let the wine reduce by half.
Return the shanks to the pot. Add beef stock, cinnamon stick, star anise, and grated Mexican chocolate. The liquid should come halfway up the shanks. Cover and simmer on very low heat (or in a 325°F oven) until the meat is falling off the bone.
While the meat braises, whisk masa harina into simmering water. Cook over low heat, stirring constantly, until thick and creamy. Stir in butter and season with salt. This creates a 'nixtamalized polenta' texture.
Prepare a fresh gremolata by mixing cilantro and lemon zest. Serve the shanks over the masa polenta, topped with a generous spoonful of the braising reduction and the cilantro gremolata.
The key to this dish is the 'nixtamalization' of the flavor profile—marrying the earthy, corn-like depth of the masa with the refined richness of a traditional Italian osso buco. Ensure the shanks are fork-tender before serving. The gremolata adds a necessary brightness to cut through the deep, soulful sauce. Taste the history in every bite.
Nutrition data is estimated and may not be fully accurate. This is not medical advice — consult a registered dietitian or healthcare professional for personalized guidance.
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