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Braised Beef Shank with Carrots in Red Wine
(0)
200 min
Masterpiece
Knuspr-Küche
Zart geschmorte Rinderwade in einer kräftigen Rotweinsauce mit süßen Karotten und aromatischen Kräutern. Ein echtes Wohlfühlgericht, das durch langsames Schmoren seine volle Geschmackstiefe entfaltet. Perfekt serviert mit cremigem Kartoffelstampf.
Ingredients
Preparation method
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.
30 min
Under an hour
