Shredded Veal Mini-Burgers

Preparation

1. Preheat the oven to 175 °F (80 °C).
2. Salt and pepper the meat on all sides.
   
3. In a heavy-bottomed ovenproof dish (Creuset Style), roast meat over high heat on all sides in hot oil. Set aside.
4. Add the coarsely chopped vegetables to the dish. Once the vegetables are nicely coloured, deglaze them with the veal stock.
5. Add the mustard and maple syrup, stir well.
6. Add the meat, cover and bake for 3 hours. The meat is well cooked when it breaks easily with a fork.
7. Remove the meat from its baking dish, let it rest a little and shred it with a fork, or with your fingers.
8. Strain the cooking liquid over a saucepan and reduce until it reaches a syrup-like texture.
9. Add the shredded meat to the reduced liquid, mix well and serve hot.
10. Prepare the marinated onions and cucumbers by cutting the onions into thin slices and place them in a Mason-style airtight jar.
11. Finely cut the cucumbers lengthwise and and the remaining ingredients for the marinate ...
12. Add all the other ingredients in a saucepan and slowly bring to a boil.
13. Let cool and pour into the jars to cover the onions and cucumbers.
14. Marinate at least 2 hours before serving. You can keep these vegetables up to 2 weeks in the refrigerator. This method is not a method of preservation. Do not store the jars in the pantry as a homemade canned goods.
15. Roughly chop the kale and garlic cloves.
16. Heat the olive oil over medium high heat and sauté the garlic for 1 minute.
    
17. Add the kale and sauté for an additional 2 or 3 minutes, it will keep its beautiful green colour and natural crunch! Season with salt and pepper to taste.
18. You can drizzle a dash of lemon juice at the end of cooking.