Cook the shank in the court-bouillon with the bouquet garni,
shred the meats, keep them warm in the broth.
Prepare a vinaigrette with the vinegar, orange juice, mustard and olive oil, salt, pepper
Muddle the 3 salads seasoned with the vinaigrette.
Spread the shredded veal shank over each salad.
Garnish with chopped herbs, candied orange julienne and raw orange segments.
You can add endive and radicchio.
