Simple beef soup made from Hesse/beef shank

Ingredients for 4 servings:

• 800 g beef leg slice(s) (Hesse)
• 5 shallots
• 5 garlic cloves
• 1 tsp, heaped beef broth or beef stock cube
• 400 g tomatoes, pureed
• 350 ml red wine
• salt and pepper
• Bay leaves, optional
• Star anise, optional

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 3 hours 30 minutes; Total time approx. 4 hours

Cut the beef shank into not-too-small slices across the grain, about 150g each. Then season the shank with salt and pepper and, while you heat a pan with a little oil. Once the oil is hot enough, sear the shank briefly on both sides, about 30 seconds, to intensify the flavor of the meat. Place the shank in an ovenproof saucepan and set aside. Lightly fry the garlic and shallots in the hot pan until they are lightly browned. Add these to the shank in the saucepan. Now add the red wine to the still-hot pan to loosen the tasty browning. Let it boil briefly, stirring constantly, and then add it to the pan. Also add the passata. Now add water until the meat is completely covered. You can now add the beef stock cube, beef stock, or a teaspoon of beef stock to enhance the flavor a little. You can also add two bay leaves and two star anise for an extra special flavor. This is absolutely not necessary. Now the pot goes into the oven at approximately 150°C for at least three hours (or longer if you like). And you have a simple soup with delicious, delicate, and fall-apart tender beef.