Rinderhaxe mit Kartoffelbrei und Karotten

Ingredients

• 1 bundle soup vegetables
• 2 onions
• 1 Garlic clove
• 4 beef shank slices (ready to cook, with bone, about 300 g each)
• Salt
• Pepper (freshly ground)
• 2 tsp fresh chopped rosemary
• 1 tsp tomato paste
• 200 ml dry red wine
• 400 ml beef stock
• 2 Bay leaves
• 2 allspice berries
• 600 g waxy potatoes
• 2 tbsp flour
• 2 tbsp melted butter
• 600 g Carrots
• 2 tbsp butter
• 1 tbsp sugar
• 150 ml Vegetable broth
• 150 ml lukewarm milk
• 30 g Butter
• Nutmeg (freshly grated)

Instructions

1. 1.

   Clean the soup vegetables and cut into large pieces. Peel and finely chop the onions and garlic.

2. 2.

   Rinse the shank slices, pat dry, loosen the marrow, and sear in a roasting pan. Season with salt, pepper, and rosemary; brown both sides in fat. Remove and set aside. Add the vegetables, onions, and garlic to the pan and sauté while turning. Stir in tomato paste, let it color briefly, then deglaze with wine. Pour in stock, add the meat, bay leaves, and allspice; simmer over medium heat with a half‑closed lid for 1½–2 hours, adding water if needed.

3. 3.

   Meanwhile peel, wash, quarter, and boil the potatoes in salted water for about 30 minutes.

4. 4.

   Peel the shallot and carrots, slice into 1 cm rings, and sauté in melted butter. Sprinkle sugar over them, pour in broth, and steam with a closed lid on medium heat for about 15 minutes. Season with salt and pepper.

5. 5.

   Drain the potatoes, let them dry, press through a potato masher, and blend with milk and butter until smooth. Season with salt, pepper, and nutmeg; taste to adjust.

6. 6.

   Remove the cooked shanks from the broth, strain as desired, pushing the vegetables through a sieve, bring the broth back to a boil, and thicken with a beurre manié (equal parts flour and butter kneaded together) if needed.

7. 7.

   Plate the mashed potatoes with the carrot mixture and meat on warmed plates, drizzle with sauce, and serve.