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Braised Beef Shank with Carrots in Red Wine
(0)
200 min
Masterpiece
Gurkerl Küche
Dieses herzhafte Schmorgericht ist die Definition von Soulfood. Zarte Rinderwade wird stundenlang in einer kräftigen Rotweinsauce mit süßen Karotten und aromatischen Kräutern geschmort, bis das Fleisch fast von selbst zerfällt. Ein Klassiker, der perfekt in die kalte Jahreszeit passt und am besten mit cremigem Erdäpfelpüree serviert wird.
Ingredients
Preparation method
Preparation & Searing
Wash the carrots and cut them into slices. Peel the red onions and cut them into half-rings. Peel the garlic and halve it.
Heat the sunflower oil in a large braising pot. Sauté the onions until golden brown, then add carrots and garlic and roast for approx. 5 minutes. Remove the vegetables from the pot and set aside.
Cut the meat into coarse cubes. Increase the heat and sear the meat vigorously in the same pot until it has browned all over.
Chef's tip
For an even more intense sauce, you can use a high-quality beef stock instead of water.
Nutritional values
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