Peel, chop and hache <quantity>1</quantity> white onion

Peel, chop and hache <quantity>1</quantity> red onion

Peel and crush <quantity>1</quantity> garlic clove

Cut <quantity>1<unit>kg</unit></quantity> of beef shank into <quantity>2<unit>in</unit></quantity> thick slices

Drizzle <quantity>2<unit>tbsp</unit></quantity> of olive oil in a pressure cooker and add the onions and the garlic

Add <quantity>1</quantity> cinnamon stick and <quantity>1<unit>sprig</unit></quantity> of rosemary. Cook over medium heat until the onions are translucent

Add the sliced beef

Add <quantity>2<unit>tbsp</unit></quantity> of mustard, <quantity>3<unit>tbsp</unit></quantity> of red wine and <quantity>2<unit>tbsp</unit></quantity> sweet soy sauce

Add <quantity>1<unit>tbsp</unit></quantity> of soy sauce

Add <quantity>1¼<unit>cup</unit></quantity> of beer

Season with salt and ground black pepper to taste and stir

Cover the pressure cooker with the lid and simmer for 45 minutes until the meat gets tender

Take the meat out of the pressure cooker and shred it with a fork

Strain the stock

Melt <quantity>7<unit>tbsp</unit></quantity> of butter in a medium saucepan over medium heat

Add <quantity>1¼<unit>cups</unit></quantity> of flour and stir until crumbly

Add <quantity>1¼<unit>cups</unit></quantity> of the braised shank drippings and whisk until homogeneous

Add <quantity>2<unit>cups</unit></quantity> of the shredded braised beef and mix to combine

Add <quantity>3<unit>cups</unit></quantity> of grated gruyère cheese and mix to combine

Add chopped parsley to taste and mix well

Transfer to a bowl and cover with cling film, pressing tightly against the surface

Place the dough in the refrigerator for 6h until firm

Add <quantity>7</quantity> cloves of garlic confit to a mortar and pestle. Pound until the garlic breaks down

Chop <quantity>½<unit>bunch</unit></quantity> of parsley, discard the stems

Add chopped parsley and pound to form a paste. Reserve

Add <quantity>3</quantity> egg yolks to a large bowl

Add <quantity>2<unit>tbsp</unit></quantity> of mustard

Add <quantity>1⅓<unit>cups</unit></quantity> of vegetable oil in a thin stream. Whisk until well emulsified

Add salt and black pepper to taste and whisk to combine

Add the zest of <quantity>1</quantity> lime and <quantity>1<unit>tbsp</unit></quantity> of the garlic and parsley paste. Whisk to combine. The garlic confit & parsley mayonnaise is ready

Remove dough from the refrigerator and make <quantity>2<unit>tbsp</unit></quantity> sized balls

Add <quantity>1<unit>cup</unit></quantity> of wheat flour to a bowl and use it to coat the croquette balls

Beat <quantity>2</quantity> eggs with <quantity>1<unit>cup</unit></quantity> of milk. Dip the croquette in the eggs

Use <quantity>1¼<unit>cups</unit></quantity> of breadcrumbs to coat the croquette balls

Heat <quantity>3<unit>cups</unit></quantity> of frying oil in a pot over medium-high heat

Fry the croquettes until deep golden brown

The braised shank croquettes are ready! Serve them with the garlic confit & parsley mayonnaise

Enjoy every bite!