Preparation time: 15 minutes + 1 hour
Refrigeration time: 3 hours
Cooking time: About 3 hours

1. Place the shank under a stream of running water for 1 hour to remove the salt; transfer to a pot of cold water and bring to a boil;
2. discard the water, rinse the shank and return to fresh cold water; add the carrot, the onion stuck with the cloves and the bouquet garni. Cook the shank for approximately 2 1/2 hours.
3. Take out the shank, remove the bone and the fattiest part, but keep the rind. Strain the cooking liquid and skim off the fat. Set aside.
4. Place the lentils in a saucepan with 250 ml (1 cup) water and 750 (3 cups) of the cooking liquid. Cook them gently for 20 minutes.
5. Once cooked, add the gelatin leaves that have been softened in cold water. Add the chopped parsley.

Presentation

1. Place a ladleful of lentils into a terrine or loaf pan; top with a few pieces of shank meat, then two more ladlefuls of lentils, the remaining shank and a final layer of lentils.
2. Place in the refrigerator to set for at least 3 hours.
3. The terrine can be served with a vinaigrette flavored with mustard or new onions.