Brown the shanks in some olive oil and add the bouquet garni. Add the white wine and simmer for 3 hours. Remove the meat from the shanks and set 300 g aside. Remove the skin and bones from the smoked eel. Clean the duck liver and place it in red port with salt and pepper. Put the sliced red beet in the bowl of the thermo blender and run it at level 10.
Place the thermo blender whisk in the bowl and add the cream. Run the blender at level 3 to whip the cream (chantilly). Season the chantilly to taste with salt, pepper, olive oil and hibiscus vinegar. Pour into a pastry bag and set aside in the refrigerator. Place one layer of shank meat in a terrine, followed by one layer of liver and one layer of eel. Repeat this process and end with a layer of meat. Put a weight on top of the terrine and place in a 120°C (248°F) oven for 30 minutes. Leave to cool.
Place a nice slice of 120 g on the plate and garnish with chantilly rosettes and slices of marinated beet. Scatter some purple wood sorrel over the dish.