Veal shank Big Kahuna style
Ingredients
• 2 veal shanks
• 16 bacon strips
• 300 ml teriyaki sauce
• 400 ml pineapple juice
• Salt
• Pepper
preparation
Trim the veal shanks, season coarsely with salt and pepper and marinate in the pineapple juice in a freezer bag in the fridge overnight. The next day, take the veal shanks out of the fridge, pat them dry with a kitchen towel and allow them to reach room temperature until you are ready to grill them.
Weave a net out of the bacon by laying out 8 strips of bacon next to each other. Leave one strip of bacon free for each strip. Lay the remaining strips of bacon crosswise and weave them into a net. Inject some teriyaki sauce into the shanks, massage in carefully and leave to rest for about 30 minutes. Then wrap them in the bacon net and place them in the preheated smoker with the "seam" facing downwards. Cook for about 1 ½ hours at 160 °C. 30 minutes before the end of the cooking time, brush the shanks with the remaining teriyaki sauce.
FIRE&FOOD Issue 4-2015
