Braised Beef Shank with Carrots in Red Wine

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.