Braised Beef Shank with Sweet Corn Tomato Risotto

Ah, the power of braising... who knew such a simple and effortless technique can result in such sweet, succulent dishes?? Not me! Well, until now. 

After going to Borgata last month, I couldn't stop dreaming about making some risotto with braised beef short ribs (Eric got it at Wolfgang Puck's)

I got a recipe from Emeril for braised lamb shanks with gorgonzola crust and sweet corn tomato risotto. I decided to simplify it and make beef shanks without the crust and sweet corn tomato risotto:

Recipe follows:

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For Beef:

• 4 beef shanks, each about 1 pound
• 1 tablespoon kosher salt
• 2 1/4 teaspoons freshly ground black pepper, divided
• 1/4 cup all-purpose flour
• 2 tablespoons olive oil
• 1 cup chopped yellow onions
• 1/2 cup chopped carrots
• 1/2 cup chopped celery
• 1 tablespoon chopped garlic
• 2 cups dry red wine
• 6 cups rich chicken stock, veal or lamb stock
• 2 bay leaves
• 1 tablespoon chopped fresh rosemary leaves

Season the shanks on all sides with the kosher salt and 2 teaspoons of the black pepper.

Put the flour on a large plate. Dredge the shanks in the flour and shake to remove any excess.

Heat the oil in a Dutch oven or large, heavy pot over high heat. Add the shanks and sear until well browned on all sides, about 8 minutes. Transfer the shanks to a platter. Add the onions, carrots, and celery, and cook, stirring, for 4 minutes. Add the garlic and cook, stirring, for 1 minute. Add the wine and cook, stirring, to deglaze the pan, stirring to loosen any brown bits on the bottom and sides of the pan. Cook until slightly reduced, about 5 minutes.

Return the shanks to the pot and add the stock, bay leaves, and rosemary, and bring to a boil. Reduce the heat to medium-low, cover with the lid slightly ajar, and simmer until the shanks are tender, 1 hour and 45 minutes to 2 hours, skimming to remove any scum that rises to the surface.

Remove the pot from the heat and discard the bay leaves. Transfer the shanks to a large plate and let rest until cool enough to handle. Bring the braising liquid and vegetables to a boil. Reduce the heat to medium-low and simmer until reduced by 1/3 in volume, about 30 minutes, skimming occasionally to remove any scum that rises to the surface. Remove from the heat.

• For Risotto:

  5 cups chicken stock or canned, low-sodium chicken broth
• 1 teaspoon salt
• 1/2 teaspoon freshly ground black pepper
• 1 tablespoon extra-virgin olive oil
• 3 tablespoons unsalted butter, divided
• 2 tablespoons minced shallots
• 1 teaspoon minced garlic
• 1 1/4 cups fresh corn kernels, from about 2 ears of corn
• 1 cup Arborio rice
• 1 cup peeled, seeded, and chopped tomatoes
• 1 tablespoon chopped fresh chives
• 1 tablespoon chopped fresh parsley leaves
• 1/2 cup grated Parmesan

Combine the stock, salt, and pepper in a small saucepan and bring to a low simmer over medium heat. Reduce the heat to low and keep warm.

Heat the olive oil in a medium pot over medium-high heat. Add 1 tablespoon butter and when foamy, add the shallots and garlic, and cook, stirring, for 2 minutes. Add the corn and rice and cook, stirring, for 3 minutes. Add 1/2 cup of the stock and cook, stirring constantly, until it has been absorbed. Add all of the remaining stock to the risotto, 1/2 cup at a time, and cook, stirring constantly, until the previous amount has been absorbed before adding more. (This should take 15 to 18 minutes.) Add the tomatoes, chives, and parsley and cook, stirring, for 1 minute.

Remove from the heat. Add the cheese and 2 tablespoons butter and stir well. Adjust seasoning, to taste, and serve immediately.

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What a hearty meal! The meat was fall off the bone and was infused with flavor while the sweet corn risotto was exactly that- immensely sweet! The creamy risotto (without the cream) was great- definitely a stand alone dish on its own, but adding the tender juicy meat was the cherry on top. 

I do have to say that I didn't cook this dish in the right type of cookware (I have now learned the importance of cookware) and thus my sauce came out a lot runnier than I had hoped. Being that it couldn't reduce as well as I would have wanted it to, I am sure this dish would have even been more amazing with the creamy sauce. I will make sure to do it right next time!


If you do try this recipe out before I do again, please let me know how good the sauce was- I'm dying to know!


Time: 3 hours
Difficulty: Medium
Taste: 9