Veal shank 'High Heel' on the grill

Preheat your grill to 170°C. If you’re using a gas grill, bring it up to temperature approx. 10 minutes before grilling.

Place the bag in warm tap water in the sink for 5-10 minutes. Cut open the bag, remove the meat and empty the liquid down the drain. Pat the meat dry with kitchen paper.

Grill the veal shank over an indirect heat of 170°C (not directly over the embers and with the lid closed) for approx. 70-90 minutes until the meat is golden brown. Depending on your grill, this may take a bit longer or shorter.

Tip: Finally, brush the veal shank with '37 Hours' sauce, 'the best demi-glace in the world'. Enhance the sauce as desired with BBQ dip.

Let the shank rest for about 5-10 minutes next to the grill, without covering the meat.