Veal Schnitzel Tacos

Preheat the oven to 300°F (150ºC). Season the veal shanks liberally with salt and pepper.

On a stove top, heat the oil in a Dutch oven or other ovenproof pot over medium-high heat.

Sear the veal on both sides until nicely browned, remove from pot and reserve for later.

Return pot to medium-heat and add the onion, carrots, and celery. Cook, stirring frequently, until the vegetables are soft and lightly caramelized, about 8 minutes. Add the wine, scraping the browned bits from the bottom of the pot until the liquid has completely evaporated. Add the tomato paste, stir for 2 minutes, then add 2 tablespoons (30 mL) of smoke paprika and caraway and stir to coat the vegetables. Add the chicken stock to mixture. Bring to a boil.

Return the shanks to the pot, cover, and braise in the oven for 3 to 4 hours or until the veal is
tender and coming away from the bone.

Remove the pot from the oven, uncover, and let the veal come to room temperature.

When the shanks are cool enough to handle, remove from the liquid and shred the meat. Discard the bones.

Strain the liquid in the Dutch oven through a fine-mesh sieve into a medium saucepan. Discard the solids.

Place the saucepan over medium-high heat, bring to a simmer, and reduce the heat to medium-low. Simmer for about 20 minutes or until the liquid has reduced to the consistency of a thin syrup and will coat the back of a spoon. Remove from the heat and let cool to room temperature.

Mix the shredded veal and reduced liquid in a rectangular baking dish. Cover the top with plastic wrap, weigh it down with another rectangular baking dish, and refrigerate overnight.

The next day, remove the top baking dish and plastic wrap and cut the veal into roughly 3 x ½-inch rectangles. (They should be about ½ inch thick.)

Put the breadcrumbs and flour in separate shallow bowls or plates. Beat the eggs in another shallow bowl. Dredge each veal rectangle in flour, dip in the egg, and then roll in the breadcrumbs to coat on all sides.

In a Dutch oven or other heavy-bottomed pot, heat a few inches of canola oil to 350°F (180ºC). Fry the breaded veal rectangles for about 90 seconds, working in batches to avoid overcrowding the pot, until they are golden brown and the meat is warm in the middle. Remove to a plate and tent with foil. Set aside.

Add all the ingredients to a stand mixer fitted with the dough hook attachment and mix until just combined. Let sit, covered, in the refrigerator for 30 minutes.

After 30 minutes, remove dough from fridge, and form dough into golf ball-sized rounds. Using a floured rolling pin, roll each round into a disc 1/8-inch (0.5 cm) thick and 6 inches (15 cm) wide.

Place each tortilla one-by-one in a hot pan over medium-high heat. Cook until it starts to bubble and watch that it does not burn, approximately about 5-10 seconds per side. Set aside to cool.

Store the warm tortillas in a sealed container.

Slice the red cabbage, green peppers, hot pepper and Spanish onion into thin strips. Chop the herbs and add all to a mixing bowl.

Whisk together the vinegar, sugar and salt in a separate bowl. Pour over the vegetables and gently mix together. Set aside once done.

Add the roasted garlic, anchovies, sugar and lemon juice to a food processor and pulse until smooth. Remove the mixture from the food processor then add to a mixing bowl and fold in mayonnaise. Whisk and season to taste with salt and lemon juice.

Add a piece of crispy veal to a tortilla.

Spoon the Health Salad on top, then drizzle with Anchovy Mayo.

Dip the quartered lemon in the Espelette pepper and serve on the side.