- 1 veal shank
- 4 tablespoons of grated ginger
- 330ml of IPA beer
- 180g of honey
First, salt the shank generously and leave it to rest for one hour so that it loses any excess humidity.
Then, pack it with the pepper, the beer, the honey and the ginger. Cook it for 36 hours at 75ºC.
Finish off the shank by browning it in the salamander grill, add the sauce and serve.