For the meatloaf
In a large sauté pan, heat oil over medium heat. Add carrots, onions, fennel, garlic and prosciutto. Cook for about 15 minutes until vegetables soften. Add lentils, beef stock, rosemary and pepper flakes, cover and cook for 25 minutes until lentils begin to soften.

Season with salt and pepper to taste. When ready, drain any leftover liquid and cool down. In a large mixing bowl, combine beef, eggs, lentils, parsley, Parmesan and vegetables, and season with salt and pepper to taste. Mix well and shape into a 10-ounce oval loaf. Place on sheet pan and bake in 350° oven for about 30 to 35 minutes.

For the sauce
Heat oil in sauce pot, sauté shallots, garlic and thyme until golden brown. Add veal stock and reduce to almost half or until consistency is thick and smooth.

For the mashed potatoes
Place potatoes in a saucepan full of cold water and bring to a boil. Cook for approximately 20 minutes. Drain and set aside.

In another saucepan, melt butter and add cream and heat until it comes to a boil. Add butter and cream to potatoes and mash. Season with salt and serve immediately.

Heat oil in a large Dutch oven and brown the shanks two at a time. Remove and set aside. Add the carrots, celery and onion in batches and cook until lightly browned. Put all the vegetables in the Dutch oven with the bay leaf and thyme. Pour in beef stock to cover, place the veal shanks on top and simmer for two hours.

After the shanks are done, add the pearl barley, then bring to a boil. Reduce the heat, cover and simmer for another hour or until the barley is tender.

Stir in the tomatoes, lemon rind and parsley.

Bring the soup back to a boil. Reduce the heat and simmer for five minutes. Season veal shanks with salt and pepper.

Put a veal shank into each of four large bowls, then ladle the barley broth over the meat and serve immediately.

To make crumb mixture
Combine bread crumbs, oatmeal and light brown sugar. Cut in butter then add almonds.

To make apple mixture
Toss apples and raisins with sugar, cornstarch and spices.

To assemble
Cover the bottom of a deep 9x12-inch baking dish with ⅓ of the crumb mixture. On top of that, spread ½ of the apples, then ⅓ the crumb mixture, ½ of the apples and finish with the crumb mixture.

Cover with foil, bake at 350° for 30 minutes. Remove foil, bake for 30 minutes more. Serve warm with butterscotch sauce.

To make butterscotch sauce
Combine all ingredients in a medium saucepan, bring to a boil stirring occasionally, then remove from heat. Serve warm.