You will need
4 slices of beef shank (each 5 oz.)
1 tablespoon mustard
4 slices of smoked bacon, cut into half
1 pickled cucumber, quartered
½ carrot, quartered
Salt and pepper
3 to 4 tablespoons butter or margarine
2 tablespoons flour
½ onion, chopped
½ carrot, chopped
2 cups water or broth
1 bay leaf
2 tablespoons cornstarch, dissolved in same amount of water
Grazed [sic] carrot, based potatoes, sautéed French beans for garnish
Press the meat flat, and spread it with the mustard. Place the bacon, pickled cucumber and carrot on it then roll it up. Secure with toothpicks. Salt and pepper. Dredge with flour. Butter a frying pan and sauté the chopped onion and carrot and the meat rolls until brown on all sides. Set them aside in a deep pan.
Pour the water or the broth into the frying pan, and then into the deep pan. Add the bay leaf. Cover and simmer over low heat for about 1 hour.
Remove the meat rolls and strain the sauce.
Return the rolls to a pan, and salt to taste.
Add the cornstarch and cook until thickened. Cook for another few minutes.
Garnish with the glazed carrots, mashed potatoes, and sautéed French beans.
© Shufunotomo Co., Ltd., Japan 1972