Beef Shank Ragout with Onions

Ingredients

• 2 kg beef shank (cut into pieces)
• Salt
• pepper (ground)
• 4 vegetable onions
• 3 Carrots
• 3 sprigs thyme
• 1 sprig rosemary
• 30 g clarified butter
• 1 bay leaf
• 600 ml beef stock
• 3 slices white bread
• 1 tbsp butter

Instructions

1. 1.

   Preheat the oven to 180°C (356°F).

2. 2.

   Wash and pat dry the beef shank pieces, season with salt and pepper. Peel the onions and carrots. Slice the onions into wedges and the carrots into rounds. Wash the herbs and shake them dry.

3. 3.

   Heat the clarified butter in a pot and sear the beef shank pieces on all sides until browned. Remove and set aside. Add the vegetables to the pot and sauté, turning occasionally, for 3-5 minutes. Return the beef shank, pour in the beef stock, add the herbs and bay leaf, season with salt and pepper, and simmer at medium heat for 1½–2 hours in the preheated oven. If needed, add more stock.

4. 4.

   Cut the bread into small cubes and fry them in a hot pan with butter until golden brown. Remove and drain on kitchen paper.

5. 5.

   Finally, mix the bread with the beef shank and vegetables, adjust seasoning with salt and pepper, and serve.