Blackened Veal Shank with Wild Rice and Black Olives
- Basil1 bunch7 kcal
- Black olives214 g248 kcal
- Canola oil42 ml371 kcal
- Cayenne pepper5 g16 kcal
- Endive1 head85 kcal
- Galangal137 g110 kcal
- Green bell pepper2 piece48 kcal
- Salt6 g0 kcal
- Veal shank145 g164 kcal
- Wild rice166 g593 kcal
Calorie values are estimates based on standard ingredient data. You are responsible for verifying accuracy for your own dietary needs.
Tender veal shank paired with black olives, endive and green bell pepper and wild rice, finished with galangal and basil and a hit of cayenne pepper. 1. Pat the veal shank dry and season with salt, cayenne pepper. 2. Heat canola oil in a heavy pan and braise the veal shank until it develops a deep golden crust, about 14 minutes. 3. Add black olives, endive and green bell pepper to the pan and cook until just tender, stirring in galangal and basil for fragrance. 4. Cook the wild rice separately according to type until tender, then combine with the pan juices. 5. Rest briefly, taste, and adjust seasoning before serving hot.