Categories: Meat

Slow-cooked beef shank with mulled wine jus

Average

Preparation time: 30 minutes | Oven time: 40 minutes

4 people

>60 min

The slow-cooked, fall-off-the-bone beef shank is served with a flavorful, rich mulled wine sauce with a spicy depth. The crispy baby potatoes add a delicious crunch to this festive dish.

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Preparation

Peel the orange with the peeler, halve and squeeze out the juice.

Heat 2 tablespoons of olive oil in a pan and brown the beef shanks. Deglaze with red wine, sugar, orange zest and juice, Verstegen cinnamon, Verstegen star anise, and beef stock. Bring to a boil and grate 1/3 of the Verstegen nutmeg into the pan to create a spicy mulled wine jus. Simmer for 3 hours, or until the meat is tender and falling apart.

Preheat the oven to 190°C (375°F). Peel the carrots and halve them lengthwise, and quarter the beets. Trim and halve the Brussels sprouts.

Sprinkle the vegetables with half the salt and pepper and 2 tablespoons of olive oil on a baking sheet lined with parchment paper. Place in the preheated oven for 20 minutes.

Place the baby potatoes in a pan of water and bring to a boil. Cook for 10 minutes and drain.

Mash the baby potatoes with a fork and mix them with the Verstegen mild paprika powder, the remaining olive oil, salt, and pepper. Spread them on a baking sheet lined with parchment paper and place in the preheated oven for 40 minutes.

Thicken the mulled wine jus with the potato starch.

Divide the crispy potatoes, roasted vegetables, and beef shanks among plates. Pour the mulled wine jus over the shanks.