Anyone Can Cook This Recipe...

Ingredients

• 4 pieces Beef Shank (about 2 lb total, cut into 2‑inch sections)
• 1/4 cup All-Purpose Flour (for coating the shanks)
• 1 tsp Salt (seasoning)
• 1/2 tsp Black Pepper (freshly ground)
• 1 cup Red Wine (dry red, for deglazing)
• 4 cloves Garlic (minced)
• 2 pieces Bay Leaves
• 1 tsp Dried Thyme
• 28 oz Crushed Tomatoes (canned)
• 4 cup Beef Stock (low‑sodium)
• 5 tbsp Unsalted Butter (divided: 3 tbsp for risotto start, 2 tbsp finish)
• 1 medium Onion (finely diced)
• 1 cup Arborio Rice (short‑grain risotto rice)
• 1/2 cup White Wine (dry, for risotto deglaze)
• 4 cup Beef or Chicken Stock (hot, for risotto)
• a pinch Saffron Threads (optional, for yellow risotto)
• 1/2 cup Parmesan Cheese (freshly grated)

Instructions

1. Prepare Beef Shanks

   Pat the beef shanks dry, then coat them evenly with flour, salt, and pepper. Using a sharp knife, lightly slice the outer membrane a few times (cross‑hatch) so the meat holds its shape during long cooking.

   Time: PT10M

2. Brown the Shanks

   Heat a skillet over medium‑high heat, add a thin layer of oil, and brown the shanks on all sides until deep golden, about 3‑4 minutes per side.

   Time: PT15M

   Temperature: medium‑high heat

3. Deglaze with Red Wine

   Remove the shanks and set aside. Pour the red wine into the hot skillet, scraping up all browned bits (fond). Let the wine reduce by half, then pour the reduction into the Dutch oven.

   Time: PT5M

   Temperature: medium heat

4. Build the Braising Base

   In the Dutch oven, add a splash of oil if needed, then sauté minced garlic for 30 seconds. Add bay leaves, thyme, and crushed tomatoes. Return the browned shanks, pour in the wine reduction, and add the beef stock.

   Time: PT10M

   Temperature: medium heat

5. Long Simmer

   Bring the mixture to a gentle boil, then lower to a very low simmer. Cover and let cook for 3 to 4 hours, checking occasionally that the liquid stays at least halfway up the shanks.

   Time: PT3H30M

   Temperature: low simmer

6. Strain and Reduce Sauce

   Using a fine mesh sieve, strain the braising liquid into a clean pot, discarding solids. Return the shanks to the sieve (or a separate pan) and simmer the strained sauce over medium heat until thick, glossy, and reduced by about half.

   Time: PT20M

   Temperature: medium heat

7. Prepare Risotto Base

   In a separate saucepan, melt 3 tbsp butter over medium heat. Add the diced onion and sauté until translucent, about 3‑4 minutes.

   Time: PT5M

   Temperature: medium heat

8. Toast Rice and Deglaze

   Stir in the Arborio rice, coating each grain with butter, and toast for 2 minutes. Add the white wine and stir until the liquid is mostly absorbed.

   Time: PT3M

   Temperature: medium heat

9. Gradual Stock Addition

   Add hot stock one ladleful at a time, stirring continuously. Wait until each addition is almost fully absorbed before adding the next. Continue for about 20‑25 minutes until the rice is al dente and the mixture is creamy.

   Time: PT25M

   Temperature: medium heat

10. Finish Risotto

    If using saffron, stir the pinch of threads (pre‑soaked in a tablespoon of warm water) into the risotto now. Remove from heat, fold in the remaining 2 tbsp butter and grated Parmesan until melted and glossy.

    Time: PT2M

11. Plate and Serve

    Place a generous scoop of risotto on each plate, top with a braised shank and spoon over the thickened sauce. Garnish with a little extra Parmesan if desired.

    Time: PT5M

Nutrition Facts

Calories

620

Protein

35 g

Carbohydrates

55 g

Fat

20 g

Fiber

4 g