Shoulder of Veal with Braised Apples and Rutabaga Mash

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Ingredients

Rutabaga Mash: 

2-3 large rutabaga (or sweet potato, as pictured), peeled and diced
1 can unsweetened coconut milk 
1 teaspoon fresh nutmeg
Salt, to taste
Black pepper, to taste 

Veal:

2 tablespoons oil
1 (3-4 lb.) bone-in veal shoulder 
1 leek, sliced
Salt, to taste
1 tablespoon coriander seeds 
4 teaspoons ground ginger
2 teaspoons ground mustard 
Black pepper, to taste
¼ cup Calvados brandy 
2 medium Granny Smith apples
6 cloves garlic 
6-8 sprigs fresh thyme 
½ cup unfiltered apple cider 
2 tablespoons honey 
1 cup stock

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Preparation

Rutabaga: 

1. Add rutabaga to a large pot of salted water and bring to boil. Cook for 1 hour or more until soft when pierced with a fork. drain and set aside.

2. In a separate pot, heat coconut milk  with fresh grated nutmeg, salt, and pepper.

3. Pour coconut mixture onto rutabaga and blend with food processor until creamy.

4. Warming tip: Reheat gently over very low flame or near the hot plate, not in the oven. High heat will cause the dish to lose its beautiful color and texture.

Veal: 

1. Preheat oven to 300°F.

2. Heat oil in large Dutch oven over high heat. Brown veal on all sides, 5-8 minutes per side. Transfer to plate.

3. Add leek with a sprinkle of salt. Saute, stirring occasionally, until leek is soft and slightly golden brown, about 10 minutes.

4. Add coriander, ginger, mustard, and pepper and sauté another 2 minutes.

5. Add brandy to deglaze; stir to pick up any bits stuck to the pan. Add apple,  garlic, and thyme and saute for 1 minute.

6. Return veal to pan and place over apples and leeks. Add cider, honey, and stock. Cover and cook in the oven for 2-2 ½ hours, until soft.