“Usually, this is cut down to a few inches, but we cook the whole shank. More bone means more flavor. We take the meat off the bone and put it back in a pan after it's done braising and glaze it in the strained, reduced veal jus. It gets shiny and sticky with all that goodness.”
“As simple as celery is, you don’t see it used right. People just put it in tuna fish. We cook it slowly in white veal stock until it’s tender all the way through and loses its bitterness. Then we split it and top it with bread crumbs and herbs and crisp lemon and orange zest, with a little Gruyère cheese, and crisp it up under the salamander broiler.”
“We needed something that wasn’t rich and heavy, so these sprout leaves, which we toss in a little bit of oil and salt, give us a crunchy fresh foil to the meat. The black trumpet mushrooms, on the other hand, have a great earthy flavor and help make this even more of a great wine dish. ”
“These sop up the juice on the plate. They’re very coarse, and we cook them in half-stock and half-milk and finish with Jasper Hill Cheddar cheese. We serve it tableside, and the grits have the consistency of risotto. They’re what you clean up the sauce with!”