Preheat the oven to 150C.

Heat beef or veal stock in a deep roasting tray.

Lay out 6 sheets of paperbark.

Place a veal shank in the center of each paperbark sheet and season with Alpine Pepper.

Cut the turnips into fingers and speck into strips.

Place the turnip and speck mixture in the center of the shank.

Roll up the paperbark like a Swiss roll and tie the ends to secure.

Place the wrapped shanks in the heated stock in the roasting tray.

Place the tray in the oven for about 2 hours.

Check the shanks for doneness by pinching them; they should feel soft.

Steam the pink eye potatoes until tender.

Infuse olive oil with native mint (1 tsp mint to 250ml oil).

Smash the steamed potatoes and drizzle with the mint oil, salt, and Alpine pepper.

When the shanks have been in the oven for 1 1/2 hours, add the potatoes to the tray.

Once the shanks are cooked, remove them and the potatoes from the tray and let the meat rest.

Reduce the stock by half, adjusting the seasoning to taste.

Remove the shanks from the paper bark and slice in half.

Arrange the smashed potatoes on the plate with the sliced veal shank nearby.

Finish the dish by drizzling with the reduced stock.