Veal shank with beer, honey and ginger


  • 1 veal shank
  • 4 tablespoons of grated ginger
  • 330ml of IPA beer
  • 180g of honey
  • Salt
  • Pepper


First, salt the shank generously and leave it to rest for one hour so that it loses any excess humidity.

Then, pack it with the pepper, the beer, the honey and the ginger. Cook it for 36 hours at 75ºC.

Once it is cooked, retrieve the juices, mix, drain and reduce until a consistency of a reduced sauce is achieved.

Finish off the shank by browning it in the salamander grill, add the sauce and serve.

En esta receta, el sous-vide nos ayuda en la concentración de sabores y en la jugosidad de la carne.