in Germany

Braised shin

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Ingredients for 2 servings:

  • 1 piece(s) of beef (lean leg slices), approx. 600 grams
  • 1 clove(s) garlic
  • 10 small onions
  • 1 bay leaf
  • 1 jar wine, red
  • 1 jar beef stock
  • 50 ml cream
  • Pepper, ground
  • Salt
  • Clarified butter, for frying

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

Rub the leg slices with the halved garlic clove on both sides. Season with salt and coarsely ground pepper. Melt the clarified butter and sear the leg slice(s) on both sides. Remove from the pot and fry the peeled, whole onions in the hot fat until browned. Add the leg slices and the bay leaf, deglaze with red wine and beef stock, and simmer covered over low heat for about 2 hours. Ensure there is always enough liquid. (In a pressure cooker, preparation takes only 30 minutes.) Then season the sauce again, stir in the cream, and serve with spaetzle.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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