1kg of shank of beef 2 onions 16 spring onions 16 small carrots 2 cloves of garlic 1 sprig of parsley 1 glass of white wine olive oil salt sugar butter white pepper
Season the shank with salt and pepper and then grease with the olive oil. Put in the oven at 220ºC and put the shank in for 20 minutes. At the end of this time, lower the oven temperature to 150ºC and leave for another 20 minutes. Meanwhile, prepare a julienne with the onion, garlic and parsley and add it to the shank. At the end of another 20 minutes add the glass of white wine and allow the meat to cook in the oven for another half hour or 45 minutes, depending on the meat. While the shank is in the oven, put a pan on the heat with half a teaspoon of sugar, a knob of butter and a dash of water. In another saucepan, cook the carrots and the spring onions. When the meat is ready, take it out of the oven and leave it to stand for half an hour. Mix the stock from the shank and the julienne with the butter sauce and put it through a sieve or purée it. Put this sauce in a frying pan on a medium heat and add the shank, previously cut into slices, and the spring onions and carrots and allow to cook for 5 minutes. Serve hot.