Mapping the Americas Recipe Contest

This is a recipe from the island Santiago in the Caribbean. I found this recipe online at: Foodnetwork.com. My family loves to try different foods from around the world. We all enjoyed the wonderful savory flavors of this dish. It has a lot of steps involved in making it, but it is worth it in the end!

2Tbs olive oil

4 pounds veal shanks

2 tsp salt

1 tsp ground pepper

1 cup diced onion

½ cup diced carrot

½ cup deiced celery

¼ cup diced leeks

1 Tbs minced garlic

2 tsp minced ginger

1 Tbs tomato paste

2 ½ Tbs flour

1 (12oz) bottle Guinness beer

1 ½ cup beef broth

½ tsp ground allspice

1 Tbs chopped parsley leaves

1Tbs minced green onion, white part only

Add the oil to a Dutch oven and heat over medium heat until hot. Season the veal wit salt and pepper. Add half of the veal to the Dutch oven and cook until well browned on both sides, about 3 minutes per side. Set the seared veal on a platter once browned and repeat wit the remaining veal. Once all the veal shanks are browned, add the onions, carrots and celery to the pan. Sauté the vegetables until softened about 3 to 4 minutes. Add the leeks, garlic, green onions and ginger to the pan and sauté for 1 minute, stirring often. Add the tomato paste and stir well to incorporate. Sprinkle the flour over the vegetables and stir to combine. Cook, stirring for 3 minutes. Add the beer and increase the heat to medium-high. Bring the beer to a boil and cook for 5 minutes.

Add the stock and allspice, stir, and return the veal to the pan. Return to a boil and place the lid over the pan. Once a steady stream of steam is emitted from the pan, lower the heat to a simmer, and cook until veal is tender, about 2 hours. Remove lid, and stir parsley into the pan. Serve immediately.

½ Scotch bonnet pepper, seeded and diced (while handling, protect your hands and eyes, and avoid breathing fumes)

Place oil in a large skillet and heat. Gently sauté onions, garlic and hot peppers, then add beans and vinegar and cook four about 5 minutes. Add the rice to the beans, then stir in stock, reduce heat, and simmer until rice is cooked, about 15 to 20 minutes. Stir in parsley, chives, hot sauce, salt and pepper and serve.