1. Blacken the cut sides of the onion: Place the onions on a very hot flat surface, such as a griddle, and let it cook until very burnt. If you don’t have a griddle, place a very heavy pan, such as cast iron, over medium heat and then put the onion cut sides down in the pan. Cook until it is as dark as you can get it. Transfer the blackened onion to a plate.


2. In a deep, tall stock pot, combine the blackened onions, beef shanks, shank bones, garlic, bay leaves, thyme, coriander seeds, parsley, black peppercorns, green sections of the leeks, sea salt and water. The water should cover the beef by at least 5-inches. Add more water, if needed.
Bring the water to a boil, then lower the heat and simmer for 3 hours, regularly skimming off the foam and any solids that rise to the surface. Remove the beef from the pot and set aside. Discard the vegetables, herbs, spices and bones. Strain the poaching liquid through a fine-mesh sieve.


3. Wash the pot and add the beef, carrots, celery, turnips, remaining white sections of the leeks and tomato. Pour the reserved poaching liquid back in. Bring the liquid back to a boil, reduce the heat,and simmer for 1 hour, while regularly skimming off the foam and any solids that rise to the surface.Discard the tomato and carefully remove the beef and vegetables from the liquid. Set aside and cool. When completely cooled, cut the beef and vegetables into inch dice. Taste and season with salt and pepper,if necessary.


4. In a small bowl of cold water, soften the gelatin sheets. Lift the gelatin out of the water and squeeze it gently to remove the excess moisture.


5. Prepare an ice-water bath in a large bowl and set aside. Strain the broth through a fine-mesh sieve into a bowl that will fit on top of the ice bath. Add the softened gelatin leaves to the hot broth and stir until dissolved. Taste and season with salt, if necessary. Place the bowl in the ice bath and stir until the broth becomes syrupy.


6. Over the bottom of a 12-ounce glass or shallow soup bowl, place a thin layer of the gelée. Top with 1 to 2 tablespoons of the diced vegetables. Add another thin layer of gelée to cover the vegetables and place a few pieces of foie gras and beef over the gelée. Repeat until the glass is three-quarters full. Finish with a thin layer of gelée to smooth out the top. Refrigerate for 1 hour to set.


For the Horseradish Cream:
- 1 cup heavy cream
- 1/4 cup finely grated fresh horseradish

Salt and freshly ground white pepper in a small saucepan, bring the cream and horseradish to a boil. Lower the heat and simmer until the cream has reduced by half, about 10 to 15 minutes. Strain the cream through a fine-mesh sieve. Season with salt and pepper. Refrigerate until cool.

To Serve: Season each serving with freshly ground pepper. Spoon the horseradish cream on top of the gelée, and spread the cream to cover the entire surface using the back of a spoon. Serve immediately.

To Drink: 1996 Montrose