INGREDIENTS:2 lbs. veal shank, braised
1 onion, diced
1 clove garlic, diced
1 red pepper, diced
as needed, butter for sweating
as needed, fennel seeds, toasted and chopped
to taste, cumin
to taste, smoked paprika
to taste, salt and pepper, divided
¼ cup veal stock
1 cup canned crushed tomatoes with juice
focaccia cut in half lengthwise
as needed, olive oil infused with garlic
2 onions, sliced and caramelized
8 oz. mozzarella, slicedDIRECTIONS:Dice one onion, pepper and garlic, then sweat in butter. Add spices and seasoning. Shred the braised veal shank and add, along with veal stock and 1 cup crushed tomatoes with juice. Cook 15 minutes. Put veal mix on 1 slice of focaccia. Add caramelized onions and mozzarella cheese. Top with remaining slice of focaccia.
Brush focaccia with garlic-infused olive oil and season with salt and pepper. Put onto panini press, or sauté in skillet with a little of the garlic-infused olive oil, until golden brown. (When sautéeing, flip sandwich to the other side after the first side has browned.)SERVINGS:4 servingsFrom:Executive chef David Burke and chef de cuisine Neil Murphy, Park Avenue Cafe, New York CityPHOTO CREDIT:Photo Credit: THE VEAL COMMITTEE
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