Ingredients

2 kg Australian Wagyu shin shank
10 g rosemary
10 g thyme
5 g bayleaf
550 g carrot
50 g celery, diced
50 g onion, diced
750 ml red wine
1½ litre fonds de veau
590 ml olive oil
20 g lime leaves, chopped
20 g red chillies, chopped
20 g lemongrass, chopped
400 g penne
200 g potato (Idaho), thinly sliced
100 ml cream
1 egg
10 g parsley, chopped
40 g cheddar cheese, shredded
50 g cream cheese
500 g pak choi, sliced
100 g arugula
40 g bacon, sliced
30 g garlic, chopped
100 g basil
30 g parmesan cheese
20 g pine nuts
100 g sweet potato

Description

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