Slow Roasted Veal Shank with Melted Cabbage and Cippolini Onions

Ingredients

• 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

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