Paul O’Neill uses the G-67 fluted carving knife to cook veal loin and braised shin - The Chefs' Forum

Ingredients

• 500g veal loin
• 250g veal shin
• 200g button mushrooms
• 12 spears asparagus
• 500g shallots
• 1 tsp sherry vinegar
• 1 chicken breast
• 300ml double cream
• 1 egg white
• 150g butter
• 1tbsp chives
• 1 carrot
• 1 onion
• 1 stick of celery