For the Pork Shank
Cook the Pork Shank , eliminate the bones and cut into halves.
Glaze with reduced veal gravy.
For the sauces
Cook the carrots in three different pots, each having 500 ml of salted water.
Mix and sift. Season the purple carrots sauce with cinnamon powder, the yellow one with cumin powder, and the orange one with fennel powder.
Place the meat in the center of dinner plates, then the sauces and the cooked carrots.