Veal shank tribute to Santi Santamaría,
mashed potatoes, and veal jus

Veal shank cooked at low temperature, accompanied by mashed potatoes and veal jus. This dish is an expression of respect and recognition to Santi Santamaría. A statement of intent that defines the style of our cuisine at Saddle, based on the quality of the ingredients and the roots of tradition.

How to store it? Keep refrigerated between 3 and 5°C.

All products come vacuum-packed, but our recommendation is to consume them within a maximum of 3 days from the purchase date.

Preparation method Take the shank out of the bag and bake at 200°C for 25 to 30 minutes. While waiting, heat the glaze and the sauce in their own bag in a bain-marie. Once the shank’s cooking time is up, take it out of the oven, brush with the glaze, and add the sauce.

Finally, heat the mashed potatoes in a saucepan over low heat, adding a tablespoon of water. Stir continuously until heated.

Allergens Lactose and sulfites.


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