Braised Veal Shank With Native Mint Drizzled Pink Eye Potatoes

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   1. Pre heat the oven to 150u00b0C.

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   2. Heat the stock in a deep roasting tray.

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   3. Lay out 6 sheets of paperbark on the bench fibrous side down.

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   5. Lay the shank in the center and season with Alpine Pepper.

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   6. Cut the turnips into fingers and speck into strips and lay in the center of the shank.

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   7. Roll up like a Swiss roll, and tie the ends of the bark and along its length so that it retains its shape.

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   8. Place the shanks in the liquid and place in the oven for about 2 hours.

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   9. The best way to test if the shanks are cooked is to pinch them if they feel a little soft they are cooked.

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   10. Steam the potatoes.

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    11. Infuse some olive oil with native mint the correct ratio is 1 tsp. to 250ml of light olive oil.

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    12. Smash the potatoes and drizzle with the mint oil salt and alpine pepper.

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    13. When the shanks have been in the oven for 11/2 hours, place the potatoes in too.

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    14. When the shanks are cooked remove them and the potatoes from the tray and rest the meat.

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    15. Reduce the stock by half and adjust the seasoning; never add seasoning before you reduce as will concentrate the flavour as it reduces and will get too strong.

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    16. Remove the shanks from the paper bark and slice in half.

* Per serving · 4 servings · Values may vary.