Soy Sauce-Glazed Veal Shank with Water Chestnut

Cypriot-inspired comfort food: tender veal shank paired with water chestnut, sweet potato and green bell pepper and bucatini, finished with basil and a hit of cinnamon. 1. Pat the veal shank dry and season with sea salt, cinnamon. 2. Heat vegetable oil in a heavy pan and braise the veal shank until it develops a deep golden crust, about 15 minutes. 3. Add water chestnut, sweet potato and green bell pepper to the pan and cook until just tender, stirring in basil for fragrance. 4. Cook the bucatini separately according to type until tender, then combine with the pan juices. 5. Finish with a generous drizzle of soy sauce and a scattering of brie cheese before serving hot.