In a shallow bowl, season the flour with 1 teaspoon of salt and 1 teaspoon of black pepper. Lightly season the shanks with salt and pepper on all sides, then dredge in the seasoned flour to coat. Shake to remove any excess.

In a large Dutch oven or pot, heat the oil over medium-high heat. Add the shanks and brown on all sides, about 5 minutes. Transfer to a plate.

Add the onions, carrots, and celery and cook, stirring, until soft, about 3 minutes. Add the tomato paste and cook for 2 minutes. Return the shanks to the pot and add the rum. Stir to deglaze the pan. Cook until most of the rum has burned off, about 2 minutes. Add the cinnamon, bay leaves, thyme and stock and bring to a simmer. Add the jalapeno pepper. Cover and gently simmer until meat is tender and falling off the bone, about 2 hours.

Remove the shanks from the pan. Remove and discard the cinnamon sticks, bay leaves, and jalapeno pepper. Add the brown sugar to the sauce and season with the cayenne, Worcestershire sauce and hot sauce. Adjust the seasoning, to taste. With an immersion blender, puree the liquids in the pan.

To serve, discard the strings from the veal. Divide the sweet potatoes and beans among 4 large plates and arrange the shanks on top. Pour the thickened sauce back over the shanks and serve immediately.

2 pounds sweet potatoes

1/2 cup heavy cream

1/4 cup dark rum

3 tablespoons packed light brown sugar

1 tablespoon molasses

1/8 teaspoon salt

Preheat the oven to 425 degrees F.

Place the potatoes on a foil-lined baking sheet and bake until tender and starting to ooze, 50 minutes to 1 hour, depending upon their size. Remove from the oven and let sit until cool enough to handle.

Peel the sweet potatoes and transfer the flesh to a large bowl. Add the cream, rum, brown sugar, molasses, and salt, and beat on high speed with an electric mixer until smooth.

Yield: about 4 cups

1/2 pound dry black beans, picked over and soaked overnight in water to cover

1/2 cup chopped yellow onions

1/4 cup chopped carrots

1/4 cup rib celery, peeled and medium diced

1 tablespoon minced garlic

1 bay leaf

1/2 teaspoon chopped fresh thyme leaves

4 cups chicken stock

1/2 red onion, finely diced

2 tablespoon chopped cilantro leaves

In a medium, heavy pot, combine all the ingredients except onions and cilantro and bring to a boil. Reduce the heat and simmer uncovered, skimming the surface occasionally to remove any foam that rises to the top, until the beans are plump and tender, about 2 hours.

Discard the bay leaf and add the red onion and cilantro. Adjust the seasoning to taste.

Yield: about 2 1/4 cups