Drain the bamboo shoots. Peel, wash and cut carrots into long, thin slices. Wash the coriander and pluck the leaves from the stems. Roast sesame seeds in a pan without fat, remove.
Dab meat dry and tap flatter. Season with salt and pepper and cover with carrot slices and coriander. Sprinkle with sesame and bamboo and roll up into roulades and pin them with skewers.
Heat the oil in a frying pan, fry the roulades for 4-6 minutes all around. Add red wine and bouillon. Cover and stew for 1-1 1/2 hours. Remove the roulades from the roaster. Season steaming liquid with salt and pepper and thicken with sauce thickener.