Shoulder Shearling in Pinot Noir

Season shoulder with salt, pepper and coriander and fry in hot vegetable oil. Remove from the pot. Stir the sugar into the frying residue and caramelize.

Add onions, bay leaf, thyme and coarsely diced root vegetables, stir in tomato paste and deglaze with vinegar.

Return meat to pot, pour in soup and red wine, and cook shoulder until tender, about 2 1/2-3 hours.

Remove meat and keep warm.

Strain sauce, boil down considerably and season to taste. (If the sauce is too thin, knead a little flour with some butter into a ball and slowly dissolve in the sauce. Let simmer for another 10 minutes).

Cut shoulder shanks into slices, arrange on preheated plates and cover with sauce.

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