Veal with Fava Bean Butter

Ingredients

• 1 1/2 pounds veal breast boneless
• 3 grapefruits
• 3 lemons
• 3 limes
• 3 oranges
• 1/2 teaspoon water
• 5 1/3 cups firmly packed brown sugar
• 2 1/2 cups table salt
• 8 ounces fresh ginger peeled and thinly sliced
• 1/2 cup coriander seeds
• 1/4 cup whole cloves
• 1/4 cup black peppercorns
• 1/4 cup allspice berries
• 1/4 cup yellow mustard seeds
• 15 thyme sprigs fresh
• 4 teaspoons curing salt per gallon of brine
• 1/4 cup extra-virgin olive oil plus more for drizzling
• Maldon sea salt
• 22 ounces fava beans in the pod
• 1 1/3 cups extra virgin olive oil Arbequina
• 30 grams glycerine powder
• 12 fava bean flowers
• 4 slices country bread grilled
• canola oil for deep-frying
• 2 pounds veal shanks cut into 1-inch pieces, ask the butcher to do this
• 8 1/2 cups chicken stock
• 1/2 yellow onion diced
• 1 carrot diced
• 2 celery ribs diced
• 4 teaspoons unsalted butter
• fine sea salt
• vinegar Banyuls
• 1/2 teaspoon fine sea salt
• 8 snow peas
• 8 sugar snap peas
• 1 teaspoon extra virgin olive oil
• fine sea salt
• 12 fava beans shelled, blanched and peeled
• 28 pea pods English, shelled
• 20 bean sprouts
• 4 baby carrots
• 4 baby turnips
• 4 baby radishes
• 8 borage flowers
• 3/4 cup sugar
• 1 2/3 cups almond flour
• 2/3 cup all-purpose flour
• 9 tablespoons ground coffee
• 1 teaspoon fine sea salt
• 6 tablespoons cocoa powder black
• 5 teaspoons ground cardamom
• 7 tablespoons unsalted butter melted