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Sous vide cooked veal shank

By cooking the deboned veal shank sous vide, it’s easy to portion and then stew by the piece to serve.

Makes 1 kg.

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Allergens and dietary requirements

  • Celery
  • Sulphite

Ingredients

1
kg
veal shank
10
g
ras el hanout
35
ml
extra virgin olive oil
1
clove
garlic
15
g
salt
as needed
veal jus
as needed
salt and pepper

Scale recipe

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