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1
Pre heat the oven to 150C.
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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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4
Lay the shank in the center and season with Alpine Pepper.
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5
Cut the turnips into fingers and speck into strips and lay in the center of the shank.
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6
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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7
Place the shanks in the liquid and place in the oven for about 2 hours.
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8
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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9
Steam the potatoes.
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10
Infuse some olive oil with native mint the correct ratio is 1 teaspoon to 250ml of light olive oil.
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11
Smash the potatoes and drizzle with the mint oil salt and alpine pepper.
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12
When the shanks have been in the oven for 1 1/2 hours, place the potatoes in too.
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13
When the shanks are cooked remove them and the potatoes from the tray and rest the meat.
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14
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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15
Remove the shanks from the paper bark and slice in half.
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16
Arrange the potatoes on the plate with the veal shank nearby and finish with the reduced stock.
