Veal shank cooked at low temperature, accompanied by potato purée 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 5ºC.
All products are vacuum-sealed, which extends their shelf life. However, we recommend consuming them within a maximum of 5 days from the pick-up date.
Preparation method
Take the jarret out of the fridge about 4 hours before consuming.
Preheat the oven to 180ºC and place the jarret in the oven for 25 minutes. Meanwhile, heat the sauces and the purée, adding a couple of tablespoons of water if necessary to prevent sticking.
After the time has passed, check that the jarret is thoroughly heated. Remove the string that holds the meat to the bone, brush it with the lacquer, and it will be ready to carve and enjoy.
Allergens
Celery, lactose and sulfites.
155 €
In stock
