Jarret de veau à la sauge en croute de sel Le Guérandais

Veal shank with sage in a Le Guérandais salt crust

Name: Le Guérandais veal shank with sage and salt crust
Prep time: 60 min
Cook time: 60 min
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

Personnes

Difficulty

Medium

Preparation

60 min

Cooking

60 min

Budget

Affordable

Idéal avec Moist coarse salt

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Idéal avec Ground salt

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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

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.
The same day, remove the shank from its cooking juices and chill.
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.
Place in the oven at 190° for 1 hour before serving immediately.