Braised Beef Shank with Carrots in Red Wine

Wash, peel, and slice the carrots. Peel the red onions and cut them into half-rings. Peel and halve the garlic.

Heat the sunflower oil in a large Dutch oven. Sauté the onions until golden brown, then add carrots and garlic and cook for about 5 minutes. Remove the vegetables from the pot and set aside.

Cut the beef shank into large cubes. Increase the heat and sear the meat in the same pot until browned on all sides.