Beef Shank Steaks with Marjoram-Juniper Jus

Have fun preparing this mushroom dish!

Soak the mange tout mushrooms in warm water for about twenty minutes. Drain and squeeze well, then chop finely.

Remove the skin from the garlic and chop finely. Pluck marjoram leaves from twigs and chop coarsely. Coarsely crush juniper berries.

Preheat the oven to 80 °C and heat an ovenproof dish.

Season the beef steaks with salt and pepper. Heat half of the olive oil in a frying pan. Roast the steaks for a minute to a minute and a half on the first side, depending on their thickness, then turn them to the other side and roast them for just half a minute on the second side.

Immediately transfer to the preheated pan and reheat in an 80 degree oven.

Add the remaining olive oil to the roasting pan. Sauté the mushrooms, garlic and tomato paste or chopped dried tomatoes. Deglaze with red wine and soup. Add juniper berries and half of marjoram. Boil the sauce by two thirds. At the end add the butter and let it soak into the sauce. Season to taste with salt and freshly ground pepper.

To taste, slice the beef shank steaks diagonally to the grain, arrange on plates and pour sauce around them. Garnish with the remaining marjoram and bring to the table on the spot.

tunx#_

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