Calf shank à la Mailänder

Ingredients

• 2 onions
• 1 Garlic clove
• 1200 g calf shanks (about 4 slices)
• Salt
• Pepper (freshly ground)
• 1 tbsp flour
• 6 tbsp Olive oil
• 1 tbsp Tomato Paste
• 150 ml dry white wine
• 250 ml Beef broth
• 1 bulb fennel
• 1 yellow bell pepper
• 4 tomatoes
• 1 sprig sage
• 3 sprigs thyme
• 1 bay leaf
• 2 tbsp freshly chopped herbs (thyme and parsley)
• cayenne pepper (to taste)

Instructions

1. 1.

   Peel the onions and garlic. Dice the onion finely, mince the garlic. Rinse the meat, pat dry, cut seams on the outside several times. Season with salt and pepper, dust with flour. Heat oil in a large pot, sear the meat all sides until browned, remove from pot. Add onions and garlic to the fat, sauté until translucent, stir in tomato paste, cook briefly, deglaze with wine and reduce slightly. Return the meat and add some broth. Cover partially and simmer over low heat for about 1 hour, adding more broth as needed and turning the slices occasionally.

2. 2.

   Meanwhile wash, trim, and cut fennel and pepper into pieces. Boil tomatoes briefly, shock in cold water, peel, quarter, deseed, and dice. Wash sage and thyme, shake dry, tie into a bouquet, add to sauce with bay leaf and vegetables, simmer together for another 30-40 minutes.

3. 3.

   Add the chopped herbs, season with salt, pepper, and cayenne pepper. Remove the herb bouquet and serve.