Veal Shanks Braised with Rum, with Rum Mashed Sweet Potatoes and Black Beans

• 1/4 cup all-purpose flour
• 1 teaspoon salt
• 1 teaspoon freshly ground black pepper
• 4 large veal shanks (about 12-ounces each), tied with twine to keep meat on bone during cooking
• 2 tablespoons olive oil
• 1 medium onion, chopped
• 2 carrots, peeled and chopped
• 2 ribs celery, chopped
• 1 tablespoon tomato paste
• 1 cup spiced dark rum
• 2 cinnamon sticks
• 2 bay leaves
• 1 teaspoon fresh thyme
• 3 cups veal stock or beef stock, warm
• 1 pickled jalapeno
• 1 tablespoon brown sugar
• 1/8 teaspoon cayenne
• 1/8 teaspoon Worcestershire sauce
• 1/8 teaspoon hot pepper sauce, or to taste
• Rum Mashed Sweet Potatoes, recipe follows

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

allpurpose, salt, freshly ground black pepper, veal shanks, olive oil, onion, carrots, celery, tomato paste, dark rum, cinnamon sticks, bay leaves, thyme, veal stock, jalapeno, brown sugar, cayenne, worcestershire sauce, hot pepper sauce, mashed sweet potatoes

Taken from www.foodnetwork.com/recipes/emeril-lagasse/veal-shanks-braised-with-rum-with-rum-mashed-sweet-potatoes-and-black-beans-recipe.html (may not work)