Preheat the oven to 325°F (165°C). In a large Dutch oven, heat olive oil over medium-high heat. Season the beef shank with salt and pepper, then sear on all sides until browned. Remove from pot and set aside.

Sauté Vegetables

In the same pot, add onion, carrot, and celery. Sauté for about 5 minutes until softened. Add garlic and cook for another minute.

Deglaze and Braise

Pour in the red wine to deglaze the pot, scraping up any browned bits. Return the beef shank to the pot, add broth, thyme, and bay leaf. Bring to a simmer, then cover and transfer to the oven. Braise for 3 hours or until the meat is tender.

Chanterelle Mushrooms

Sauté the Mushrooms

In a skillet, melt butter over medium heat. Add garlic and sauté for 1 minute, then add the chanterelle mushrooms. Cook for about 5-7 minutes until they are tender and golden. Season with salt and pepper.

Salt Baked Fingerling Potatoes

Prepare the Potatoes

Preheat the oven to 400°F (200°C). In a bowl, mix the coarse sea salt with water until it resembles wet sand. Place a layer of salt on a baking sheet, arrange the fingerling potatoes on top, and cover completely with more salt. Bake for 30-40 minutes until tender.

Mixed Greens

Dress the Greens

In a large bowl, whisk together olive oil, lemon juice, salt, and pepper. Toss the mixed greens in the dressing just before serving.