I’m so excited over my ability to even come close to recreating this braised veal shank hash dish that I feel like I should contact The Denver Post. I can just see the headlines now:
“Highlands Ranch Woman Figures Out How To Copy Braised Veal Shank Hash Recipe”
This summer in Oregon I ate the most fabulous hash that I’ve ever tasted. Texture was creamy, flavor was soft. It seemed all ingredients were just meant for each other. Impressive. I found this hash proudly displayed on a brunch buffet, next to a Oregon Wild Salmon and Halibut Coulibiac. The chef who was responsible for this dish is Angie Roberts, BOKA Kitchen and Bar in Seattle.
I have no recipe, so after analyzing the Oregon offering, here’s what I think happened.
- 1/2 cup extra virgin olive oil
- 1 leek, minced
- 3 medium carrots, peeled and minced
- 2 ribs celery, minced
- 1 yellow bell pepper, small chop
- 2 sprigs fresh rosemary, leaves removed, rough chop
- 2 leaves fresh sage, rough chop
- 1 2 inch strip lemon peel
- 1 cup tomato sauce
- 1 cup beef stock
- 2 good-sized veal shanks
- Salt and pepper
- 1/2 cup flour
- 3 medium sweet potatoes, peeled and cut into two inch pieces
- 4-5 medium red potatoes, peeled and cut into two inch pieces
- 3 T. fresh cilantro, rough chopped
- 2 green onions, thinly sliced to garnish
1. Preheat oven to 350. Heat 1/4 cup of the oil (I actually used bacon fat because I made bacon/lettuce/tomato sandwiches for breakfast) in a large heavy pot with cover over medium heat, add leeks, carrots, celery, bell pepper, rosemary and sage and cook, stirring until vegetables are golden brown, about 15 minutes. Stir in lemon peel, tomato sauce and stock. Remove from heat and set aside.
2. Meanwhile, generously season veal shanks with salt and pepper, then dredge in flour until lightly coated. Shake off excess flour. Heat remaining 1/4 cup oil in a large skillet over medium-high heat. Add veal shanks and sear, turning once, until well browned on both sides, about 5 minutes per side. Place veal shanks in pot with vegetables, cover and transfer to oven. Cook until meat is fork tender and falling off bone, about two hours.
After one hour of cooking, add red potatoes to the shank pot. Salt and sprinkle with more beef broth. After 1 and 1/2 hours add cubed sweet potatoes and chopped cilantro over top of all. So, white potatoes are cooking for one hour and sweet potatoes for around 30 minutes. Don’t let the sweet potatoes over-cook, we don’t want them mushy.
At two hours remove from oven. Shred veal from bone and add meat back into the vegetables. Gently stir. Sprinkle with cilantro and green onion and serve.
Wonderful. The difference is that the Oregon recipe used pork shank. I can’t find any pork shank that isn’t smoked, so used veal. The original recipe called for cilantro pesto. I just sprinkled fresh cilantro over the top.
Since I prepared this for dinner as opposed to brunch, I served with a spinach and strawberry salad and a plate of mixed olives, heirloom tomatoes and fresh roasted Colorado golden beets sprinkled with some fresh dill. I look forward to serving this hash for guests at a brunch. I have found a recipe for the Coulibiac, serve with some fresh blackberries or strawberries and you have a fabulously inspired Oregon brunch.