Peel the shallots and, depending on the size, possibly halve them. Peel, wash and chop the carrots. Wash the sage and remove the leaves.
Dab meat dry and rub with salt and pepper. Fry all around in hot oil in a roaster. Sauté shallots, except for 2, carrots and sage. Season with salt and pepper. Add stock and wine, bring to the boil.
Cover and bake in a preheated oven (electric cooker: 175°C/circulating air: 150°C/gas: level 2) for 1 1/2 - 1 3/4 hours. Approx. 15 minutes before the end of the roasting time, open and ready to braise.
Peel and wash the potatoes. Cover and cook in salted water for about 20 minutes.
Steam the frozen beans covered in little boiling salted water for about 5 minutes. Wash parsley and chop finely. Peel the remaining shallots and chop finely. Steam in hot butter until translucent. Drain the beans and toss them with the parsley.
Keep the roast warm. Stir starch and approx. 3 tbsp. cold water until smooth. Stir into the braising stock, bring to the boil and simmer for 1-2 minutes. Season sauce with salt and pepper. Drain the potatoes, cut the roast open and arrange everything.