Veal hindshank


  • Sweet potato
  • Le Puy lentils
  • Small shallot
  • Crosnes
  • Celery
  • Tarragon

For the veal hindshank:

  • 1 piece of veal hindshank
  • 30 g fermented black garlic
  • 5 sprigs of oregano
  • 5 sage leaves
  • 5 g smoked paprika powder
  • Black pepper
  • Dark beer
  • Veal stock
> 60 minutes
veal hindshank, Veal stock
Culinaire Saisonnier


Marinate the veal hindshank meat with the herbs and spices and leave to infuse for 24 hours. Tie half of the meat and cook it in a water bath at 64°C (147°F). Sear the other half of the meat and then leave to braise gently in the beer and veal stock. Cook the lentils and the chopped shallot (without adding salt) and then season to taste with freshly ground black pepper.

Dice the sweet potato and bake in the oven at 180°C (356°F). Fry the crosnes and celery in butter. Reduce the cooking juices, then pass through a sieve and season with the chopped tarragon.

Arrange the vegetables and both versions of the veal shin on a plate and serve with the tarragon sauce.

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