Braised Beef Shank with Mushroom Risotto

Ingredients

• 1800 g Beef Shank (bone‑in, trimmed, tied with kitchen string)
• 2 tsp Salt (kosher or sea salt)
• 1 tsp Black Pepper (freshly ground)
• 60 g All-Purpose Flour (for dredging the meat)
• 3 tbsp Olive Oil (extra‑virgin)
• 52 g Unsalted Butter (divided for searing and risotto)
• 420 g Onion (yellow onions, roughly 1 large + 1 small, finely chopped for risotto)
• 5 cloves Garlic (minced)
• 300 g Carrots (peeled and diced)
• 3 stalks Celery (chopped)
• 150 ml White Wine (dry, such as Sauvignon Blanc)
• 400 ml Crushed Tomatoes (canned, grated or crushed)
• 450 ml Beef Stock (hot, homemade or store‑bought)
• 0.25 tsp Ground Nutmeg
• 2 Bay Leaves
• 2 sprigs Fresh Rosemary
• 5 Allspice Berries (whole)
• 10 Black Peppercorns
• 180 g Arborio Rice (high‑starch, for risotto)
• 5 Mushrooms (cremini or button, sliced)
• 30 g Parmesan Cheese (freshly grated)

Instructions

1. Season and Tie the Beef

   Pat the beef shank dry, season all sides with salt and freshly ground black pepper, then tie securely with kitchen string to keep the meat from falling off the bone.

   Time: PT10M

2. Dredge and Sear

   Lightly coat the tied shank in all‑purpose flour, shaking off excess. Heat 2 tbsp olive oil in a large skillet over high heat and sear the shank 3 minutes per side until deeply browned.

   Time: PT6M

3. Sauté Onions

   Remove the shank to a plate. In the same skillet melt 30 g butter, add 350 g chopped onions and cook over medium heat until translucent, about 5 minutes.

   Time: PT5M

4. Add Garlic

   Stir in the minced garlic and sauté for 1 minute until fragrant.

   Time: PT1M

5. Cook Carrots and Celery

   Add the diced carrots and chopped celery to the pan and cook, stirring occasionally, for about 5 minutes.

   Time: PT5M

6. Deglaze with Wine

   Pour in 150 ml dry white wine, increase the heat to medium‑high, and let it reduce for 3 minutes.

   Time: PT3M

7. Build the Braising Liquid

   Stir in the crushed tomatoes, hot beef stock, ¼ tsp ground nutmeg, 2 tsp salt (or to taste), ½ tsp black pepper, bay leaves, rosemary sprigs, allspice berries, and peppercorns. Return the seared shank to the pan, ensuring the broth covers the meat.

   Time: PT5M

8. Braise the Beef

   Bring the mixture to a gentle boil, then reduce to a low simmer. Cover and cook on low heat for 1 hour 45 minutes, or place the covered pan in a pre‑heated oven at 180°C for 2 hours, until the meat is fork‑tender.

   Time: PT1H45M

   Temperature: 180°C

9. Prepare Risotto Base

   While the beef braises, melt 15 g butter with 1‑2 tbsp olive oil in a saucepan over medium heat. Add the finely chopped small onion and sauté until translucent, about 5 minutes.

   Time: PT5M

10. Toast the Rice

    Stir in 180 g Arborio rice and cook, stirring constantly, for 1‑2 minutes until the grains are lightly toasted.

    Time: PT2M

11. First Addition of Broth

    Add 2 cups (≈480 ml) hot beef broth, stirring frequently until the liquid is almost completely absorbed, about 5 minutes.

    Time: PT5M

12. Gradual Broth Incorporation

    Continue adding ladlefuls of hot broth, stirring occasionally, until the rice is al dente and the mixture is creamy, roughly 15 minutes total.

    Time: PT15M

13. Add Mushrooms

    Stir in the sliced mushrooms and cook for an additional 5 minutes until they release their moisture and become tender.

    Time: PT5M

14. Finish the Risotto

    Remove the risotto from heat, fold in 30 g grated Parmesan and ½ tbsp butter, and season with a pinch of salt if needed. Stir until melted and glossy.

    Time: PT2M

15. Plate and Serve

    Place a portion of the braised beef shank on a plate, spoon generous sauce over it, and serve alongside a creamy mushroom risotto. Enjoy!

    Time: PT2M

Nutrition Facts

Calories

650

Protein

30 g

Carbohydrates

45 g

Fat

30 g

Fiber

4 g