Braised Shoulder Sherzl with Root Vegetables and Rosemary

For the braised shoulder shank, mix red wine with pepper, allspice, cloves and rosemary. Place the shoulder shank in the marinade and leave to marinate overnight (1-2 turn).

Remove the meat from the marinade and drain well. Season with salt and pepper. In a pot with vegetable oil, lightly caramelize the granulated sugar. Add the Scherzl and brown briefly on all sides.

Deglaze with the marinade, fill up with beef stock and braise in the tube at about 190°C (about 1 hour, depending on the size of the Scherzel) until tender.

Take out the meat, reduce the sauce a bit (possibly thicken with 1 tablespoon of cornstarch) and strain. Peel and chop the shallots and vegetables, sauté briefly in a little vegetable oil and add to the sauce and stew until al dente. Cut the Scherzl open and serve with vegetables and sauce. Garnish with rosemary. And the shoulder shearling is ready.

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