1 veal shank, (4 pounds) minus hock (10 to 12 inches long)
Sea salt and pepper
4 ounces olive oil
2 tablespoons unsalted butter
2 carrots, diced
2 celery stalks, diced
1 onion, diced
10 ounces white wine
5 whole garlic cloves
2 bay leaves
4 sprigs thyme
4 sprigs parsley
6 peppercorns
1 green leek
1-ounce bacon fat
1-ounce duck fat
1 onion, sliced thin
6 shallots, sliced
1 head cabbage, shredded
Salt and pepper to taste
1/4 tablespoon caraway seeds
4 ounces white wine
16 ounces of oxtail stock
2 tablespoons unsalted butter
1-ounce rice wine vinegar
3 tablespoons unsalted butter
1/4 cup sugar
1 pound cippolini onions
Salt to taste
1 sprig thyme
Chicken stock to cover
6 tomatoes, concasse (finely chopped)
1 clove garlic, minced
1 tablespoon ginger, grated
1 tablespoon rice vinegar
1 tablespoon sugar to taste
1 tablespoon mustard seeds