Stewed beef shank in red wine with vegetables

It is best to cook this dish in a ceramic pot. Otherwise, a cauldron or a duck house will do.

But first the sauce. In a frying pan, heat the butter over low heat. Add the flour to the melted butter and fry, stirring over low heat, avoiding darkening.

Gradually add wine and broth to the fried flour, stirring continuously until smooth. Add salt and pepper.

Heat a ceramic pot or selected cooking utensils to 180 degrees.

Vegetables must be prepared beforehand, of course, for extinguishing: wash, peel and chop in any way suitable for extinguishing, i.e. not too finely or leave whole at all.

Meanwhile, heat the oil in a wide frying pan and fry the steaks until lightly golden. We put the toasted meat on the bottom of the pan. Together with the meat, we put raw potatoes in a saucepan, prepared for stewing. Then, in the same pan, lightly fry all the other vegetables, mushrooms and parsley.

On top of the steaks and potatoes we spread toasted vegetables, parsley and lavrushka. Sprinkle with salt and spices. Pour the prepared sauce on top of the fried meat and vegetables, do not worry if the liquid does not cover them completely. Cover with a lid and simmer for 2-3 hours or until the meat begins to fall off the bone.

All the tastiest!