Place the shank in a saucepan and pour in enough water to just cover it. Bring to the boil, then reduce the heat once the water is boiling.
Skim off the foam and add 1 tsp salt. Continue to skim off the foam until no more forms.
Add the beer, celery, parsley root, onion, garlic, thyme and bay leaves. Simmer the shank over a low heat for approx. 3½–4 hours, until it is completely tender. Meanwhile, place the veal tongue in a saucepan with enough cold water to cover it. Bring to the boil, skim off the foam, and add the onion, black pepper and bay leaves. The veal tongue should cook for approx. 2½ hours until tender, but without falling apart. Peel the membrane off the tongue and trim away the gristly fat at the base. Now cut the tongue into long, thick strips measuring 2 x 2 cm.
Remove the shank once it is tender. Allow to cool slightly, then pull it into rough pieces. Strain the veal stock and reduce until only 500 ml remains. Now add woodruff or parsley and let it boil for 2 seconds.
Remove the stock from the heat and add the soaked gelatine. Layer the shredded veal alternately with the tongue strips in a terrine dish lined with cling film. Finally, pour the liquid over and allow it to seep down between the meat.
Hold the terrine and tap the base a few times on the table to ensure there are no air pockets. Place the terrine in the fridge overnight.
Peel the pears, cut them into quarters and remove the core. Cut the pears into smaller pieces and place them in a saucepan with sugar, vinegar, mustard powder, salt and lemon juice.
Simmer for approx. 20–25 mins until the pears are soft. Remove the saucepan from the heat.
Whisk the mustard mixture until it has a smooth consistency and pour it into sterilised jars. Will keep for about six months in the fridge.
Cut the pickled herring into 1½ cm thick slices and serve on bread with butter, pear mustard, cress and onion rings
