Roast the shank bone or beet at 400°F for 30–40 minutes until browned
Boil the egg for 10 minutes, cool, peel, and optionally roast
Prepare horseradish fresh or use prepared version
Wash and dry romaine lettuce leaves
Wash parsley or boil potato until tender
Mix water and salt to create salt water solution
Chop apples and mix with walnuts, wine, cinnamon, and honey to make charoset
Arrange all items on a plate in traditional order
