I wanted to cook beef. Most main recipes I posted here are either chicken or fish. So I searched through a couple of cookbooks and found out this braised veal shank recipe. I liked the simplicity of the dish, but the million dollar question was...Where do I get veal shank? Veal is not very common in most supermarkets or grocery stores here. I knew then that I had to tweak the recipe so I settled for cheap beef shanks. I added a few ingredients other than those mentioned in the cookbook and here is the product.
First you need to brown 4-5 pcs of beef shank (about 1.5 kg) in 2 tablespoons of butter in a large pan. Then arrange the meat in such a way that marrows will not fall off once cooked. Pour a cup of white wine then simmer for 10 minutes over medium fire.
Add 1.5 cups of chopped tomatoes (seeds removed), salt and pepper, 1 teaspoon each of thyme and paprika, and 1 cup of stock. Simmer over low fire for 1.5 to 2 hours, covering the pan during the first hour. Cook the shanks until tender but not breakable. (Should your stock dry up, add 1/4 cup more at a time until the meat is cooked)
Then we prepare the gremolata. All you need to do is crush 2 gloves of garlic, combine it with a handful of chopped parsley and lemon rind (about half of the lemon). Mix well together then place on top of the shank.
As for the saffron risotto, add 2/3 teaspoon of saffron powder to 1 liter of simmering stock (Should you like a bolder color like what I did, add more saffron about 1.5 teaspoon). Check my risotto recipe here. You may opt to add less parmesan cheese or none at all (But it's better with cheese).
Happy eating!
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