For the Pasta Dough
Mix all the ingredients to form the dough
For the Veal Shank
Brown the meat on the iron pan. Stew the vegetables, add wine and tomato puree, add herbs and the roasted shank, cover with veal stock and finish the cooking in oven at 140 degrees for 90 minutes. Cool down, and separate the meat from the cooking jus, reserve.
For the Stuffing
Clean the meat from the bones. In a mincer pass fine the hams, add to the meat with the rest of the ingredients. Form 7 gr each small balls that will form the stuffing of our tortelli.
For the Mushroom Jus
Roast all the mushroom, add to the vegetables and deglaze with the port wine, reduce and cover with chicken stock. Bring to boil and let it simmer on the corner of the stove for 4 hours. Strain and reduce until right concentration of flavor.
For the Mushrooms
Clean the mushrooms with a pairing knife and a wet towel, slice some porcini for the salad, roast the girolles and the rest of the porcini.
For the Thyme Oil
Boil the thyme for 20 minutes, dry well and discard all the twigs. Blen the oils with the thyme leaves in a thermomix until reach 70 degrees temperature, strain in a paper cloth.
With a pasta machine, sheet the dough finely, cut in square 7x7 cm, place the stuffing in the middle and form the tortelli by hand. Boil the tortelli in salted water for 1 minute. In a pan reduce the cooking jus of the veal shank, add the tortelli and the mushrooms, add few butter and some parmigiano cheese. Serve the tortelli, add the thyme oil and pour the mushroom jus with a saucer on side. Finish with the porcini salad and few leaves of red mustard.