Blackened Veal Shank with Wild Rice and Black Olives

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.