Veal shank – 55000 Recipes. Passion for food


Veal Shank

The grill is a piece that is always juicy due to the accumulated amount of collagen. If cooked at low temperatures, the texture of the meat is even more unadulterated.

Chef: Paco Ronsero

He is the prototype of the 21st century hospitality professional: a chef and an equal manager. Technically, creative, rigorous, his performance is astounding. Clearly associated with avant-garde cuisine, he does not blush when he declares himself a fan of popular dishes such as fried eggs or chorizo ​​beans.


  • 10 g of fresh thyme
  • 1 kg of coarse salt
  • 500g sugar
  • 1 kg of bread
  • 50g butter
  • 10 g of fresh rosemary
  • 1 egg yolk
  • 100 g Iberian bacon
  • 200 g of French onions
  • 80 g black truffle
  • Extra virgin olive oil
  • 1200 g veal shank


  1. Mix salt and sugar. Cover the hopping vessel with this mixture for 2 hours. Wash the hocks with cold water and dry.
  2. Place the hopping pot with the herbs and oil in a container. Heat until it reaches about 20 degrees and the butter melts and marinates for a few hours.
  3. Cook the hopscotch together with the herbs in the oven or over a fire in a covered pot until it becomes so tender that the meat falls off the bone. Cooking should be very slow, at about 90 ° C for 4 hours.
  4. Clean the shank of excess grease.
  5. Immediately before serving, place it in the oven at 120 ºC and glaze with the cooking juice until caramelized.


  1. Blanch onions in boiling water and cool. Peel a squash, grate it and cut it in half.
  2. Using a chainsaw, remove the center of the onion.
  3. At the time of serving, pass the onions through the grill and fill them with egg yolk, which will be inserted into a sleeve or syringe.

Handkerchiefs for bread

  1. Freeze the bread.
  2. Cut it into thin slices on a meat grinder. Fold it over yourself, leaving it with volume. Cook it in the oven without taking too much color.

Bacon and truffle ravioli

  1. Freeze the bacon block and cut it into thin slices.
  2. Spread them on non-stick paper.
  3. Peel and cut the black truffle into 3 mm slices.
  4. Place a truffle leaf on each bacon leaf and add a little salt and oil. Fold each sheet of bacon, leaving perfect rectangles about 5 cm long and 4 cm wide.


  1. Place the hocks in the center of a tray and serve with onions stuffed with egg yolk and a few bread towels on which the truffle ravioli will rest.
  2. Place truffle ravioli on each tissue. Sauce with the juice of the hocks.


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