Ox Leg Ragout
by Editorial Staff
Summary
| Prep Time | 45 mins |
| Cook Time | 1 hr 30 mins |
| Total Time | 2 hrs 15 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 1 large onion (s)
- 1 leek, small
- 1 large carrot
- 100 g celeriac
- 2 cloves garlic
- 5 tablespoon oil
- 1.2 kg beef (beef shank slices)
- 2 tablespoon tomato paste
- 250 ml red wine, dry
- 400 ml meat broth
- 2 bay leaves
- 3 clove (s)
- Salt and pepper, black
Print Recipe
Pin Recipe Instructions
- Peel and roughly cut the onion. Clean and wash the leek and cut into fine rings. Peel the carrot, celery and garlic. Preheat the oven to 150 degrees. Heat the oil in a roasting pan and fry the leg slices brown all over. Mix in the vegetables with the garlic and fry briefly. Stir in tomato paste. Deglaze with the red wine and add the meat stock. Add the bay leaves and cloves, salt and pepper. Cover the roaster in the oven (center) and braise the leg slices for 1.5 hours.
- Remove the leg slices from the sauce, remove the meat from the bones and keep warm. Pour the sauce through a fine sieve and reduce to the desired consistency in an open saucepan, season with salt and pepper. Put the meat back in the sauce.
- I would recommend spaetzle as a side dish.
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