Braised Veal Shank with Native Mint Drizzled Pink Eye Potatoes

• 6 each veal shanks boneless
• 12 each red skinned potatoes pink eye
• 2 each turnip
• 120 grams speck smoked or ham
• 1 each - Paperbark Roll*
• 1 x black pepper
• 2 litres beef stock or veal stock

1. Pre heat the oven to 150C.
2. Heat the stock in a deep roasting tray.
3. Lay out 6 sheets of paperbark on the bench fibrous side down.
4. Lay the shank in the center and season with Alpine Pepper.
5. Cut the turnips into fingers and speck into strips and lay in the center of the shank.
6. Roll up like a Swiss roll, and tie the ends of the bark and along its length so that it retains its shape.
7. Place the shanks in the liquid and place in the oven for about 2 hours.
8. The best way to test if the shanks are cooked is to pinch them if they feel a little soft they are cooked.
9. Steam the potatoes.
10. Infuse some olive oil with native mint the correct ratio is 1 teaspoon to 250ml of light olive oil.
11. Smash the potatoes and drizzle with the mint oil salt and alpine pepper.
12. When the shanks have been in the oven for 1 1/2 hours, place the potatoes in too.
13. When the shanks are cooked remove them and the potatoes from the tray and rest the meat.
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.
15. Remove the shanks from the paper bark and slice in half.
16. Arrange the potatoes on the plate with the veal shank nearby and finish with the reduced stock.

veal shanks boneless, red skinned potatoes, speck, black pepper, beef

Taken from recipeland.com/recipe/v/braised-veal-shank-native-mint--50810 (may not work)