For the veal stock : preheat the oven to 180C/ gas 4. Arrange the veal shank bones and trimmings in a roasting pan. Put in the oven and roast for 1½ hours.
Brush each bone with the tomato purée and return to the oven for about 4 minutes.
Transfer the bones to a large saucepan with the carrot, onion, celery stalk, bay leaves, peppercorns and juniper berries. Cover with around 6 - 7 1/2 litres of water and bring up almost to the boil - do not allow it to boil.
To make a clear stock it is important to skim off the impurities - you will see a white foam or scum forming. Remove this by skimming the surface with a ladle. Let the stock simmer for 12 hours, skimming it regularly.
Turn off the heat and leave to cool slightly, the sediment will sink to the bottom. Slowly pour the stock through a fine sieve, taking care not to tip in the sediment or the stock will not be clear. Leave to cool completely and skim off any fat that has solidified on the surface. You will need a little of the stock, reduced until syrupy, in the salad.
For the beurre blanc : in a deep frying pan, heat the wine and shallot until the liquid has reduced by half. Pour in the double cream and let it reduce by half again. Take the pan off the heat and slowly whisk in the cold, diced butter. Don't add more butter until the previous bit has almost dissolved. Check the temperature of the pan, it needs to be neither too hot nor too cold, otherwise the butter may split.
Keep adding the cubes of butter while whisking until you have the amount and consistency you want. If the butter starts to split or if it's too thick, add a little hot water. Season and pass through a fine sieve. Keep the container in a warm place.
For the lemon oil dressing : put the salt into a screw-topped bottle or jar, add the lemon juice and leave for a minute to dissolve the salt. Add the oil and shake well to emulsify.
For the salad : preheat the grill or griddle pan.
. Cut the mushrooms lengthways into slices about 5mm thick and reserve any trimmings. Season the slices and brush with extra virgin olive oil.
. Grill the porcini slices, turning them over to cook the other side as soon as they start to mark. Remove from the heat and sprinkle with the parsley and garlic.
. Drizzle a little reduced veal stock on the centre of the plate and a little beurre blanc next to it. Arrange the porcini around the plate.
. Slice any reserved porcini trimmings very finely, mix with the salad leaves and a few of the celery strips.
. Grate about 2 tablespoons of the parmesan and mix into the salad. Season and dress the salad with the olive oil and lemon juice. Pile the salad on top of the porcini and scatter with the chives. Shave the remaining parmesan over the top and serve.
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