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1 or 2 Veal Shanks
Salt & Pepper
1 cup Flour
1/4 cup Garlic Cloves
1/4 cup Ginger
4 Star Anise
2 cups Chicken Stock
1 cup Carrots, diced
1 cup Onions, diced
1 cup Celery, diced
1/2 cup Cilantro Stems

Sauted Vegetables:
4 ounces Mixed Vegetables
Salt & Pepper
1 tablespoon soy sauce
1/4 cup Oyster Sauce
16 ounces Osso Stock
Cornstarch & Water mixture
4 ounces Chow Mein Noodles, cooked

Season veal shank with salt and pepper, then coat with flour. Place in an oiled wok and brown well. Add garlic, ginger, and soy sauce, turning veal to absorb the seasoning. Add star anise and chicken stock. Stir and let simmer. Stir in carrots, onions, celery and cilantro. Transfer the contents into a large, deep-dish pan and place in the oven to braise for 1 hour at 350 degrees F or until tender. Remove from oven when done. On the bottom of a large serving bowl, place prepared chow mein noodles and lay the veal osso bucco on top.

In a separate wok or pan, saute an assortment of mixed vegetables of choice. Season with salt, pepper, soy sauce and oyster sauce. Add osso stock created from the veal and vegetables braised in the deep-dish pan and stir. Pour in some cornstarch and water mixture and let simmer until the sauce thickens slightly. Pour the sauted vegetables on top of the veal osso bucco and noodles. Serve.  



Ring Mold (about 3" tall)
1 pound Fresh Ahi, sliced
Ginger Pesto

Ahi Poke:
1 1/4 pound Fresh Ahi, cubed
1 tablespoon Inamona
3 tablespoons Limu Kohu, chopped
1 tablespoon Hawaiian Sea Salt

Salmon Poke:
1 1/4 pound Fresh Salmon, cubed
1/4 cup soy sauce
1/4 cup Onion, minced
1/4 cup Green Onion, chopped
1/2 cup Fresh Ogo, chopped
3 tablespoons furikake
Garlic Chili Paste

Prepare both poke recipes by mixing ingredients separately in two bowls. Set aside. On a serving plate, place ring mold in the center and layer starting with the Ahi poke, then the salmon poke, pressing down to compact. Remove the ring mold by gently pulling up the ring while pressing down on the contents of the center. If desired, drizzle a mixture of the garlic chili paste and mayonnaise on the outer edges and finish by placing the fresh Ahi slices around the center ring. Garnish with cold ginger pesto if desired.