Summary

Ingredients

• 2 beef shank (s), ensure good quality
• 4 tablespoon clarified butter
• 6 medium carrot (s)
• 3 onion (s)
• 1 piece (s) celery
• 200 g forest mushrooms
• 3 parsley root (s)
• 4 tablespoon powdered sugar
• 1 ½ bunch parsley
• 6 clove (s) garlic
• 350 ml white wine, drier
• 600 g tomato (s)
• 400 ml stock (mushroom stock / mushroom stock)
• 400 ml veal stock
• 750 ml red wine, drier and stronger
• Himalayan salt, from the mill
• Black pepper from the mill
• 2 sprig rosemary, fresh
• 7 stalk / s lemon thyme

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Instructions

1. Since I have a gas grill with a sizzle zone (800 °), I came up with the idea of making a kind of osso buco in this way. I use a cast iron roasting pan or Dutch Oven for stewing. Braising can be done with the Dutch Oven and charcoal briquettes, but also in the gas grill or in the wood oven. Of course, a normal electric stove is also possible.
2. Preheat the gas grill to 220 °. Put the roaster on top so that it heats up slowly. Heat the sizzle zone to full power.
3. Peel the vegetables, wash the fresh tomatoes, clean the mushrooms. First halve or quarter the carrots, depending on their size, then dice. Roughly dice the onions and dice the celery. Depending on the size, first quarter the mushrooms and then cut them into slices. Divide or quarter and dice the parsley roots depending on their size. Halve the fresh tomatoes, remove the stalk and dice the tomatoes. In winter I use canned tomatoes because they have more flavor. Cut the garlic into slices. The parsley, rosemary and lemon thyme are used whole. Just wash the herbs accordingly and shake dry.
4. Place a leg slice - there is no room for both at the same time - on the sizzle zone and sear for about 2 minutes on each side. Melt the clarified butter in the roaster, add the carrots, onions, celery, mushrooms and parsley root and fry well. Stir regularly. Meanwhile, do not forget to turn the leg disk and then put on the second and turn it too. Place the finished leg slices on a plate.
5. When the vegetables are ready, sprinkle with powdered sugar and let caramelize. Then add the parsley and garlic, fry for another minute and deglaze with the white wine. Allow this to be reduced almost completely.
6. Add the tomatoes and fry for 1 minute, then add the stocks and red wine. We are sauce lovers, that`s why so much liquid. However, it does not have to be added all at once, but can be infused gradually.
7. Mix the sauce well, then add the rosemary and thyme. Salt, pepper and add vigorously to the leg slices. They should be well covered with liquid. Place the lid on the roasting pan and let the dish simmer at 180 °. Check every now and then whether liquid needs to be refilled.
8. After 2.5 hours at the latest, the meat is soft as butter. All tendons are jelly-like and can be eaten. The sauce is really nicely thickened. I don`t mash the vegetables. You can see what`s inside.
9. Bread dumplings, noodles or spaetzle are recommended as a side dish.