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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.
