Beef shank with carrots in red wine

Wash the carrots and slice them into rounds. Slice the onion into half-rings. Peel and halve the garlic. Sauté the onion in hot oil until golden, then add the carrots and garlic. Sauté together for about 5 minutes. Then set everything aside. Cut the meat into larger cubes. Increase the heat and quickly sear the meat. Once the meat is seared, return the vegetables, pour in the wine, and bring to a boil. Then add whole sprigs of herbs, spices, and pour in 0.75 l of water. Season with salt and let simmer slowly over very low heat for 2.5 - 3 hours.

After 2.5 to 3 hours, remove the meat and 2/3 of the carrots. Remove the woody herb stems and blend the rest in the pot. If necessary, season with salt and return the carrots and meat to the pot.

Mashed potatoes or crushed potatoes are best as a side dish.