Season meat with salt and pepper. Remove the peel from the carrots, onion and celery, cut into 1/2 cm cubes. Heat oil in a roasting pan, fry meat in it on all sides, then remove repeatedly.
Fry the vegetable cubes in the drippings, add the paradeis pulp and fry briefly. Extinguish with red wine and cook a little.
Pour in water, add raisins, kitchen herbs, peppercorns and bay leaf spice, add the meat again. Steam in the oven at 180 degrees for about 2 hours. After about 90 minutes, add the peeled shallots. If the juice thickens too much during steaming, add a little more water. At the end of the cooking time, remove the meat and shallots from the sauce and strain it through a sieve.
Thicken the sauce by incorporating a little flour butter.
For the polenta, boil water with 1 tbsp butter and salt. Mix in polenta semolina with a whisk and blend for about 5 minutes. Chop sage leaves and sauté in 1 tbsp butter in a frying pan. Stir into the polenta with the grated Parmesan.
Cut shoulder shank into slices and arrange on plates with shallots, sauce and polenta.
Our tip: It is best to use fresh herbs for a particularly good flavor!
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