For the Pork Shank
Cut the Pork shank in cylinders and immerge them in the melted beeswax.
Place them in vacuum-sealed bags, and heat them in water at 57°C.
For the true morels
In a saucepan, heat the Madeira wine and let it reduce, then add the true morels’ water and at last the cream.
Add salt to taste.
Place the sauce at the center of the plates, then the pork shin, the onion preserve, and at last the true morels roasted in the pan.