Rouladen Or Rinderroulade

• 1 boneless beef shank, cut into very thin steaks and hammered flat
• 1 onion, peeled and chopped
• French mustard (to taste)
• 4 slices bacon or 4 slices pancetta, to taste
• 1 large dill pickle, cut into strips
• 2 garlic cloves, peeled and crushed
• 1 carrot, peeled and sliced
• 1 stalk celery, cut into moons
• 1 bay leaf
• 12 ounces red wine (approx. 1/2 bottle)
• 1 tablespoon tomato puree
• beef stock, to taste
• sea salt, to taste
• fresh ground black pepper, to taste
• flour, for dusting (or cornmeal)

1. Spread the mustard on the inside of the steak.
2. Arrange a few slices of onion, gherkin and bacon on top then roll up and secure with toothpicks or tie with kitchen string.
3. Coat in seasoned flour then in a large pan or Dutch oven, fry in a little oil until browned. Remove and set aside.
4. In the same pan, saute the onion,celery, carrot and garlic for 6 minutes.
5. Add a little red wine and stir to deglaze the pan.
6. Place the rouladen on top of the vegetables and pour the remaining wine over the top.
7. Heat for 5 minutes to reduce the wine a little.
8. Add a little beef stock, tomato puree, bay leaf and season well.
9. Simmer gently for 1.5 hours
10. Strain the gray before serving and thicken a little if needed
11. Serve hot with boiled or mashed potatoes, carrots and broccoli.

beef shank, onion, bacon, dill pickle, garlic, carrot, celery, bay leaf, red wine, tomato puree, beef stock, salt, fresh ground black pepper, flour

Taken from www.food.com/recipe/rouladen-or-rinderroulade-425165 (may not work)