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1
In a shallow bowl, season the flour with 1 teaspoon of salt and 1 teaspoon of black pepper.
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2
Lightly season the shanks with salt and pepper on all sides, then dredge in the seasoned flour to coat.
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3
Shake to remove any excess.
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4
In a large Dutch oven or pot, heat the oil over medium-high heat.
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5
Add the shanks and brown on all sides, about 5 minutes.
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6
Transfer to a plate.
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7
Add the onions, carrots, and celery and cook, stirring, until soft, about 3 minutes.
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8
Add the tomato paste and cook for 2 minutes.
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9
Return the shanks to the pot and add the rum.
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10
Stir to deglaze the pan.
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11
Cook until most of the rum has burned off, about 2 minutes.
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12
Add the cinnamon, bay leaves, thyme and stock and bring to a simmer.
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13
Add the jalapeno pepper.
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14
Cover and gently simmer until meat is tender and falling off the bone, about 2 hours.
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15
Remove the shanks from the pan.
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16
Remove and discard the cinnamon sticks, bay leaves, and jalapeno pepper.
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17
Add the brown sugar to the sauce and season with the cayenne, Worcestershire sauce and hot sauce.
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18
Adjust the seasoning, to taste.
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19
With an immersion blender, puree the liquids in the pan.
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20
To serve, discard the strings from the veal.
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21
Divide the sweet potatoes and beans among 4 large plates and arrange the shanks on top.
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22
Pour the thickened sauce back over the shanks and serve immediately.
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23
2 pounds sweet potatoes
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24
1/2 cup heavy cream
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25
1/4 cup dark rum
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26
3 tablespoons packed light brown sugar
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27
1 tablespoon molasses
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28
1/8 teaspoon salt
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29
Preheat the oven to 425 degrees F.
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30
Place the potatoes on a foil-lined baking sheet and bake until tender and starting to ooze, 50 minutes to 1 hour, depending upon their size.
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31
Remove from the oven and let sit until cool enough to handle.
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32
Peel the sweet potatoes and transfer the flesh to a large bowl.
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33
Add the cream, rum, brown sugar, molasses, and salt, and beat on high speed with an electric mixer until smooth.
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34
1/2 pound dry black beans, picked over and soaked overnight in water to cover
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35
1/2 cup chopped yellow onions
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36
1/4 cup chopped carrots
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37
1/4 cup rib celery, peeled and medium diced
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38
1 tablespoon minced garlic
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39
1 bay leaf
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40
1/2 teaspoon chopped fresh thyme leaves
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41
4 cups chicken stock
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42
1/2 red onion, finely diced
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43
2 tablespoon chopped cilantro leaves
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44
In a medium, heavy pot, combine all the ingredients except onions and cilantro and bring to a boil.
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45
Reduce the heat and simmer uncovered, skimming the surface occasionally to remove any foam that rises to the top, until the beans are plump and tender, about 2 hours.
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46
Discard the bay leaf and add the red onion and cilantro.
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47
Adjust the seasoning to taste.
