Poach the veal shank in the court-bouillon with the bouquet garni until tender. Shred the meat and keep warm in the broth.
Whisk together the red wine vinegar, fresh orange juice, white mustard, olive oil, salt, and pepper to make a vibrant vinaigrette.
Toss the lollorossa, batavia, and curly lettuces with the vinaigrette.
Arrange the dressed salad on plates and top with the shredded veal shank.
Garnish with chopped herbs, candied orange julienne, and fresh orange segments.
For extra crunch, add endive and radicchio.
