Pot Roast

1. Season the beef shank and sear it on all sides in hot oil.

2. Add the diced onion, carrots and celeriac and fry briefly together.

3. Stir in the tomato paste, pour in the beef stock and add the bay leaves.

4. Cover and braise over low heat for 2.5-3 hours until the meat is tender.

5. Add the diced potatoes in the last hour and cook until soft.

Tip: The long, slow braise makes the meat fall apart at the fork.