Veal shank with sage in a Le Guérandais salt crust
Serves 4
Difficulty
Medium
Preparation
60 min
Cooking
60 min
Budget
Affordable
Ideal with Moist coarse salt
Ideal with Ground salt
Ingredients
Serves 4
- 1 veal shank
- 500g flour
- 1kg Le Guérandais traditional coarse salt
- 2 egg whites
- about 1/4 liter of water
- 2 bunches sage
- 2 onions
- 1/2 head garlic
- 3 pinches Le Guérandais ground salt
- 1 sprig thyme
Preparation
-
The day before, brown the veal shank on all sides in a casserole dish. Add chunks of onion, half a head of garlic and a sprig of thyme. Moisten to the brim with water and add two pinches of Le Guérandais Ground Salt. Cook, covered, overnight.
-
The same day, remove the shank from its cooking juices and chill.
-
Mix flour, Le Guérandais Gros Sel Tradition and two egg whites. Add a little water to form a dough. Roll out the dough with a rolling pin. Place the shank in the center and spread sage leaves over the entire surface. Close the salt dough all the way to the bone, making sure there are no holes.
-
Place in the oven at 190° for 1 hour before serving immediately.
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