Beef shank confit by chef Eloi Spinnler, from Orgueil restaurant in Paris

Europe 1 12:29 p.m., May 01, 2022

Ingredients

• 1kg beef shank

• Chicken broth

• 33cl of red wine

• 16g pomegranate molasses

• 16g cooking oil

• 35g pomegranate berries

• 50g lemon juice

• 50g olive oil

• 330g new turnips

• 3ml olive oil

• 3ml sherry vinegar

For the shank:

Color the shank on all sides.

Place it in a casserole dish, wetting it with the chicken broth, red wine and molasses.

Place it in the oven at 110°C for 10 hours.

Decant.

Reduce the cooking juices.

Bone the shank and cut it

To make the pomegranate virgin, remove the seeds from the pomegranate.

Mix them with olive oil and lemon juice.

And season.

For the new turnips: trim the tops for the salad and cut the turnips into quarters.

Color the turnips in butter and add the cooked shank.

Reduce the cooking juices to a coating consistency and lightly whisk in the butter.

Add the meat to the sauce to warm it up.

Just before serving, add the pomegranate virgin and the previously seasoned leaf salad to the dish.