BEEF SHANK STEW
VEAL SHANK
SALT
AND BLACK PEPPER
IN A LARGE FRYING PAN, BROWN THE SHANK WITH EXTRA VIRGIN OLIVE OIL
PEEL THE VEGETABLES
ADD THE BLACK PEPPER
THE STEW
VEGETABLES
CUT THE VEGETABLES
STEW THE VEGETABLES
ADD RED WINE
PUT THE BROWNED SHANK AND BRAISED VEGETABLES IN VACUUM BAGS
COOK IN VACUUM AT 80º 11 H
AFTER THAT TIME WE COOL IT DOWN
ONCE THE VACUUM BAG HAS COOLED, SEPARATE THE BROTH, THE VEGETABLES AND THE COOKED MEAT
WITHOUT CRUMBLING THE MEAT, REMOVE THE BONES AND NERVES AND PUT THE CLEAN MEAT BACK TOGETHER
SEPARATE THE COLD JUICE FROM THE FAT
WE CHANGE THE TEXTURE OF THE FAT BY MEANS OF MALTOSEC
WE CRUSH AND EMULSIFY THE VEGETABLES FROM COOKING THE BEEF SHANK IN A BLENDER
INTRODUCE THE PORTION OF SHANK WITH THE SOLIFIED BROTH AND VACUUM PACK
CUT THE PORTION WITH ITS SAUCE AND HEAT IN A CHARCOAL OVEN
Finally, plate the BEEF SHANK and add a line of vegetable puree, cover the shank with the sauce and sprinkle the textured fat
STEW THE VEGETABLES IN THE E.V.O.O WHERE WE HAVE BROWNED THE SHANK
ONIONS, CARROT AND LEEKS
PEEL AND CLEAN THE VEGETABLES
CUT THE VEGETABLES INTO BRUNOISES
ADD THE BLACK PEPPER TO THE VEGETABLES STEW
ADD THE RED WINE AND LET ALCOHOL BE REDUCED
