Veal shank 'High Heel' in the oven

Preheat the oven to 160°C hot air. This can also be done in a oven with top and bottom heat, in a gas oven or in a wood-fired oven.

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.

Place the veal shank in the oven at 160°C with the bone facing upwards on the bottom shelf and roast for 70-90 minutes until the meat is golden brown on the outside. Depending on your oven, this may take a bit longer or shorter.

Finally, brush the veal shank with '37 Hours' sauce, 'the best demi-glace in the world'.

Then switch off the oven and leave the shank to rest for approx. 5-10 minutes with the oven door open.