Poached Veal Knuckle with Braised Gem Lettuce, Porcini Mushrooms and Ham

Credit: Didier Loire
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Step 1: Veal Knuckles

Saw off the knuckles just before the joints and remove the nerves from the surface. Scrape the bones, being careful not to detach too much meat.

Heat some oil in a sauté pan. Season the knuckles with fleur de sel and sear on all sides until golden brown. Remove from the pot and place on a rack.

Peel, wash and drain the vegetables, leaving them whole. Peel the clove of garlic, slice in two and remove the germ.

Put the knuckles, carrot, celery, thyme, garlic, peppercorns, onion and the cold veal stock into a sous-vide bag. Seal the bag (pressure 2.8 seal 6.5). Cook for 24 hours in 144°F (62°C) water.

Step 2: Vegetables

Remove any dirt from the stems of the porcini mushrooms. Brush under running water and pat dry with paper towels. Slice in two lengthwise.

Wash the potatoes under cold running water. Drain, dry with a clean dry dishcloth, and cut off the ends. Cut the potatoes into 1/5 inch (5 mm) slices and wash to remove all the starch.

Remove the leaves from the lettuce, leaving only the ribs and making sure to remove any surplus green parts. Wash and drain.

Cut 4 thin slices of Jabugo ham and cut each slice into 2 inch (5 cm) sided triangles.

This recipe was originally published in "Culinary Encyclopedia by Alain Ducasse" (Éditions Alain Ducasse). See all credits

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