Beef roulades with prosciutto and potato dumplings | Recipe | Kitchen Stories

Ingredients

• 5 beef shanks (approx. 30x10x0.5 cm/12x4x0.2 in.)
• 10 slices prosciutto
• 10 potato dumplings
• 11.5 oz celery root
• 5.5 oz leek
• 2 shallots
• 1 carrot
• 0.33 oz ginger
• 1 clove garlic
• 5 pickles
• 1 lemon
• 8 tsp tomato paste (divided)
• 5 tsp Dijon mustard
• 1.5 cups red wine (divided)
• 4 cups beef stock
• 6 cloves
• 6 allspice berries
• 5 black peppercorns
• 2 sprigs lovage
• 1 bay leaf
• 4 sprigs marjoram
• 3 leaves sage
• 1 sprig rosemary
• 2 tbsp elderflower syrup
• 1 tbsp starch
• 2 tbsp water
• salt
• pepper
• Piment d’Espelette
• olive oil for frying