Beef thigh in red wine

1. 

beef shank 1.3 lb (600 g)

Cut the meat into 8 slices. Cut perpendiculary to the fibers.

2. 

rapeseed oil 3 tbsp • ground black pepper 0.25 tsp

Fry the meat on a hot pan with a little oil. Season with spices.

3. 

dry red wine ¾ cup (200 ml)

Turn the meat over and fry from the other side. Drizzle with wine and let half of the wine to evaporate.

4. 

onion 3.5 oz (100 g) • carrots 5.25 oz (150 g) • parsley 1.75 oz (50 g) • shiitake mushrooms 3.5 oz (100 g)

Clean the vegetables and mushrooms and cut them roughly.

5. 

salt 0.5 tsp

Add vegetables and mushrooms to the meat in a pan and salt.

6. 

tomato paste 1.1 cup (250 ml) • thyme 1 tsp

Add tomato puree and thyme.

7. 

Cook together with occasional stirring of the top layer for about 20 minutes.

8. 

Let cool a bit and put to a baking dish.

9. 

Bake covered for 1 minute at 180°C.