Red Wine Beef Shank with Carrots

Clean and slice the carrots. Cut the red onion into half-rings, and peel and halve the garlic. Heat oil in a large pot and sauté the onion until golden brown, then add the carrots and garlic. Sauté together for about 5 minutes, then remove the vegetables and set aside.

Cut the beef shank into larger cubes. Increase the heat and quickly sear the meat cubes in the remaining fat until they form a crust. Once the meat is seared, return the vegetables, pour in the red wine, and bring to a boil.

Add the fresh herbs (rosemary, thyme, marjoram), then pour in the broth (or water). Season with salt to taste, then cover and braise over very low heat for 2.5-3 hours until the meat is completely tender.