Unhurried shank

Preparation

String the shank. Cover for two and a half hours with cooking salt. Remove salt and wash it. Put the shank with the vegetables, aromatic herbs and liquids into a vacuum-sealed cooking bag.

Cook in a steam oven for 16 h at 800C. Take the resulting liquid and reduce it, thickening it into a sauce with the butter. Heat the oven up to 2000C (heat only) and introduce the shank for 5 minutes, after brushing it with the sauce.

Repeat the operation until the desired colour is obtained.

Presentation

Ideally, accompany with small roasted Coristanco potatoes.