Beef Shank with Carrots in Red Wine

4 SERVINGS

Majstrštyk

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INGREDIENTS

4 large carrots
4 medium-sized red onions
3 sprigs of fresh rosemary
3 sprigs of fresh thyme
3 sprigs of fresh marjoram
4 large cloves of garlic
3 tablespoons of sunflower oil
250 ml of dry red wine e.g. Merlot
1 piece of stock pyramid
approx. 800 g of organic beef shank

SIDE DISH

Potatoes

INSTRUCTIONS

1
Wash the carrots and cut them into slices. Cut the onion into half-moons. Peel and halve the garlic. Sauté the onion in hot oil until golden brown, 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 sear the meat quickly. 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. Salt and let simmer gently on a very low flame for 2.5 - 3 hours.
2
After 2.5 to 3 hours, remove the meat and 2/3 of the carrots. Remove the woody stems of the herbs and blend the rest in the pot. If necessary, salt and return the carrots and meat to the pot.
3
The best side dish is mashed potatoes or crushed potatoes.

Zuzana Nová

Zuzana is a mother of two, a great cook, and the author of the blog Nová kuchyně. Plus, she prepares recipes especially for Rohlík, and thus for you too. Taste some of her delicacies.