Asian Style Veal Shanks With Cilantro-Miso Gremolata And Macadamia Nut Polenta

4 pc

12-14 oz veal shanks

1 cup AP flour

1 tbl Chinese five spice

6 pc star anise

1 tbl coriander seed

3 stalk lemongrass, bruised

8 pc lime leaf

10 clove garlic, bruised

1 carrot, rough chop

1 onion, rough chop

4 ribs celery, rough chop

1 finger fresh ginger, rough chop

8 quarts veal stock or beef stock

2-4 oz olive oil

Method:

1"

350 degree oven for 2 1/2-3 hours, until meat is fork tender. Remove from heat and let cool in liquid for about 30 minutes. Remove shank, strain liquid and use for finishing sauce.

Cilantro-Miso Gremolata

1 cup chopped parsley

1/2 cup white miso paste

zest of 1 lemon

1/4 cup blended olive oil

1 tbl minced garlic

Chop cilantro and combine with garlic and lemon zest. Whisk in olive oil and miso paste, to form a wet style of gremolata.

Macadamia Nut Polenta

1 1/2 cups polenta

4 cups milk

1 cup heavy cream

1 onion diced

1 tbl garlic

1 cup toasted macadamia nuts

1 tbl chopped parsley

1 tbl parmesan cheese

1 tbl whole butter

salt and pepper

1 oz olive oil