Stew with root vegetables


1 beef shank (No. 8)
1 bottle semi-dry red wine
5 bay leaves.
10 dried thyme leaves
50 gr. ground black pepper
4 tablespoons of granular Dijon mustard

Vegetables (Cut into large cubes):
5 carrots
1 leak
2 white onions
2 red onions
1 sweet potato

100 gr. brown sugar
4 tablespoons tomato sauce
4 liters water
1 cup oil


Rub meat with mustard, brown sugar, thyme and black pepper and leave to chill in fridge for 1 hour.
After 1 hour, heat oil in pot and sear the meat on all sides and remove.
Add root vegetables, except for sweet potato, and brown the vegetables.
Add bay leaves and tomato sauce until sauce sticks to bottom of pot.
Add wine and mix until deglazed and bring to boil.
Add water and bring to boil.
Add the meat and simmer for 3 hours on a low flame.
Add the potato cubes in the last half hour.