Jarret de veau à la sauge en croute de sel Le Guérandais
Back to recipes

Veal shank with sage in a Le Guérandais salt crust

Personnes

4

Difficulty

Medium

Preparation

60 min

Cooking

60 min

Budget

Affordable

Gros sel humide - Le Guérandais

Idéal avec Moist coarse salt

Sel moulu Label Rouge Le Guérandais

Idéal avec Ground salt

Ingredients

  • 1 jarret de veau
  • 500g de farine
  • 1kg de gros sel tradition Le Guérandais
  • 2 blancs d'œufs
  • 1/4 de litre d'eau environ
  • 2 bottes de sauges
  • 2 oignons
  • 1/2 tête d'ail
  • 3 pincée de sel moulu Le Guérandais
  • 1 branche de thym

Preparation

  1. The day before, brown the veal shank on all sides in a casserole dish. Add chunks of onion, half a head of garlic and a sprig of thyme. Moisten to the brim with water and add two pinches of Le Guérandais Ground Salt. Cook, covered, overnight.

  2. The same day, remove the shank from its cooking juices and chill.

  3. Mix flour, Le Guérandais Gros Sel Tradition and two egg whites. Add a little water to form a dough. Roll out the dough with a rolling pin. Place the shank in the center and spread sage leaves over the entire surface. Close the salt dough all the way to the bone, making sure there are no holes.

  4. Place in the oven at 190° for 1 hour before serving immediately.

Appli

And to add the right amount of salt... Download the app

Find out how to use all our products correctly.  
on the ‘Bien saler’ app, which is available 
in the Apple Store and on Google Play.