Braised Beef Shank with Carrots in Red Wine

Wash the carrots and slice them. Peel the onions and cut them into half-rings. Peel and halve the garlic. Heat the oil in a large pot and sauté the onions until golden brown. Add carrots and garlic and sauté for about 5 minutes. Then remove the vegetables from the pot and set aside.

Cut the meat into larger cubes. Increase the heat and sear the meat in the same pot until it has browned all over. Add the vegetables back, deglaze with red wine, and bring to a boil.

Add the herb sprigs, the spice blend, and approx. 0.75 l water. Season with salt and let it simmer slowly over very low heat for about 2.5 to 3 hours until the meat is butter-tender.