Glazed Beef Shoulder Sherzel with Potato Young Kno …

2 hours, elaborate Season the shoulder shank heartily with salt and pepper, dust with flour and sear all over in olive oil. Roast in an iron pan in the oven heated to 180 °C for about 20 min.

Add butter and coarsely chopped shallots, roast for another 15 min (until shallots have turned light brown). Add garlic and thyme, extinguish with white wine. Continue roasting until the white wine has evaporated completely and the shallots start to roast repeatedly. Add about a quarter of a liter of water, pour the resulting juice over the shoulder. Then, for the next hour, repeatedly baste the meat with the juice, turning it to the other side after 20 minutes. When the juice is almost completely cooked, pour water repeatedly. After a total of 1 hour and 50 min, the meat should be tender.

Remove meat from roasting pan, keep warm and remove thyme sprigs from juice. Bring juices to proper consistency, season heavily with salt and freshly ground pepper.

For the garnish:

Cut carrots, pancetta and toast into pencil-thick sticks. Make carrots briefly in salted water. Make bacon briefly in unsalted water. Toast bread strips in 1 tbsp butter until crisp. Clean mushrooms and cut shallots lengthwise into wide strips.

For the potato-young garlic gratin:

Cut the peeled potatoes into 1 mm slices, cut the young garlic diagonally into narrow strips.

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