Glazed organic veal shank (meat is Pyrenees protected geographical indication, from Cal Grauet)


David Ruiz

Cal Jet de Ger


For 4-5 people

  • 3.5 kg of organic veal back shank with bone (veal is from Cal Grauet)
  • 250 g of onion
  • 50 g of garlic
  • 150 g of carrots
  • 150 g of leeks
  • 200 ml of “oloroso” wine
  • 5 kg coarse salt
  • 1 kg of sugar
  • 200 g of black peppercorns

For the sauce

  • 5 kg of organic beef scraps (Chest, foot and rib)
  • 500 g of onion
  • 300 g of carrots
  • 250 gr of tomato
  • 100 ml of Brandy
  • 100 ml of “oloroso” wine

For roasted sweet potato cream

  • 770 gr of sweet potato
  • 100 g of butter
  • sal
  • freshly ground black pepper


Marinate the shank with salt, sugar and black pepper for 8 hours (max 12 hours), leaving it completely covered. Remove from salt and wash. Tie the piece and brown it in oil and butter, in a pot that can be covered. Add the peeled onions, the garlic clove in half, the chopped carrots and the leeks. Drown and soak in the wine. Reduce to 1/4. Wet with brown background. Vacuum pack (100%) the set in a baking bag, and place in the steam oven (100%) for 24 hours at 65 ºC. Take down and reserve. Save the cooking juice to make the sauce.

Brown the shank at 180 ° C for 15 minutes, bathing in the reduced sauce several times to form a crispy crust. Present whole and chop on the table.

For the beef sauce

Brown the veal scraps. Reserve Brown the onion in a thick brunoise, then add the onion and finally the tomato. Brown until the water is removed from the vegetation. Add the scraps and sauté. Add the brandy and flame. Add the wine and reduce. Cover with water and cook for 2.5 hours. Let infuse for 30 minutes. Strain, cool and degrease. Reduce to taste and texture.

We will use this beef “glace” to satiate the shank in the oven and to form this bright and crunchy crust, and as a garnish sauce tied with butter.

For roasted sweet potato cream

Roast the sweet potato, wrapped in foil, in the oven at 180ºC until tender. Let stand, peel and grind in the “Termomix” until you get a fine paste. Add the butter and season with salt and pepper, strain through a fine sieve and serve hot.