Wash and wipe the veal shank and shoulder. Put in a large kettle of boiling water to cover. Boil 20 minutes. Skim now and then. Cover and reduce the heat and let simmer slowly 2 hours, or until meat is tender.
Remove the meat from bones and set meat aside. Discard bones. Strain the broth through a cheesecloth bag and return to the kettle. Bring to a boil and let boil uncovered until it is reduced to a quart.
Remove from heat and set aside.
Put meat through a medium blade of your food chopper and add it to the broth. Add the ginger, pepper, salt and bay leaf and boil for a minute or two. Let cool slightly.
Turn it into a loaf pan 10×6×4 inches. Chill in refrigerator until firm.
Unmold on a platter garnished with pickled beets and preserved lingonberries or other colorful garnishes of your choice.