Veal shank cooked at low temperature
by Alessio Granzotto
Veal shanks, salt, pepper, rosemary, sage, extra virgin olive oil, garlic.
Procedure
Flavour and season the shanks as desired, cook by setting the first stage to 60°C in the chamber for about 4 hours, then set the second stage at 75°C for a further 6 hours.
Benefits
With MultiFresh I can organise my work in advance and manage the cooking overnight. The option to cook a product at night and find it perfectly chilled / frozen in the morning greatly simplifies my work in the kitchen. The delicate cooking of MultiFresh means the product will lose very little weight. The shanks remain very tender and pink in colour.
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