Season the shoulder shank well with salt and pepper, turn it in flour and sear it all around in olive oil. Add the onion cut into the size of a nut and the root vegetables with the crushed garlic cloves and sauté. Add tomato paste and deglaze with red wine and reduce. Repeat this process three or four times to give the sauce a nice dark color. Then add the leeks and – so that they don’t burn – pour in beef broth. Add the spices and let it simmer slowly on the stove until the meat is tender (about 90 minutes, the core temperature of the meat should be 87 ° – 90 °C). Remove the meat from the pot, keep warm and strain the sauce through a hair sieve. Bring the juice to a creamy consistency. Season with salt and pepper and assemble with a little cold butter.For the pumpkin puree: put the cut pumpkin with half the onion coarsely chopped and with the specified spices in a foil and braise in the oven at 150 ° C for about 50 – 60 minutes. Then unwrap, remove the star anise and cinnamon stick and blend the pumpkin with a blender to a creamy puree. Mix in the cooked, pressed potatoes and season to taste. Finally, fold in the whipped cream.For the earth fruits: peel the parsnip, yellow beet, carrot and sweet potato and cut into pleasing pieces.Blanch briefly and fry in olive oil with crushed garlic clove and herbs. Place the pumpkin puree in the center of the plate pl
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