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1
Season shank with sea salt and pepper.
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2
Sear off the shank in a hot roasting pan with oil and butter in a preheated 450 degree F oven.
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3
Continually baste shank and cook until brown.
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4
Add mirepoix (carrots, celery and onions) and brown slowly.
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5
Add white wine and bouquet garni (garlic, bay leaves, thyme, parsley, and peppercorns) wrapped in the green leek.
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6
Continually baste while roasting.
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7
Cook for about 2 to 3 hours until shank is bronzed and fork tender, with no liquid left in pan.
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8
Remove shank and add water to pan and reduce to make a sauce.
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9
Strain and reseason with sea salt and pepper.
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10
Heat a rondeau, add bacon fat, duck fat, onions, and shallots.
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11
When shallots are lightly caramelized, add cabbage.
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12
Season lightly with salt and pepper and cook until cabbage is lightly caramelized.
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13
Add caraway, white wine, and oxtail stock.
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14
Reduce down.
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15
Add butter, vinegar and check seasoning.
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16
CIPPOLINI ONIONS: In a large saute pan, melt butter and sugar.
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17
Stir in cippolini onions, salt and thyme, then pour chicken stock over onion mixture to cover.
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18
Cook until onions are glazed and lightly caramelized.
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19
Set aside.
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20
TOMATO MARMALADE: Over medium heat in stainless steel saute pan, combine all ingredients completely.
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21
Cook until dry or jam-like consistency.
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22
Check seasoning.
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23
PLATING: Place cabbage on plate, top with shank.
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24
Ladle onions and marmalade over top, then sprinkle with truffle oil, thyme leaves, fleur de sel or sea salt, cracked pepper.
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25
Wine Suggestion: Caine Five, 1995
