Pork shank cooked sous-vide 4x600g

A typical Alsatian specialty, salted shank or waedele is generally served on sauerkraut, cassoulet or simply on a lentil dish.

Cooked in court-bouillon, with carrots, leek whites and a bouquet garni, it can be found on the menu of "Winstubes", served with horseradish, gherkins and potato salad.

The cooked shank is reheated for 20 minutes in water at 80°C.

Number of servings: 4 shanks of 600g

Country of production France

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