30-Min Braised Beef Shank & Risotto
Tender beef shank seared and braised in red wine with beef broth, finished alongside creamy arborio risotto. A weeknight riff on French jarret de veau that tastes like Sunday dinner.
- Total time
- 30 min
- Servings
- 2
- Calories
- 620
- Protein
- 48g
Ingredients
- 1 lb beef shank or chuck, cut into 2-inch chunks
- 1 cup arborio rice
- 2.5 cups beef broth
- ½ cup red wine (or additional broth)
- 1 medium shallot, minced
- ½ cup parmesan cheese, grated
- 1 tsp fresh thyme or italian seasoning
- 2 tbsp butter
Instructions
- 1
Pat beef dry. Season with salt and pepper. Heat 1 tbsp oil in a large skillet over medium-high until shimmering.
- 2
Sear beef 2 minutes per side without moving. Transfer to a plate.
- 3
Add shallot to the same skillet, cook 60 seconds until fragrant. Pour in red wine and broth, scraping up any browned bits.
- 4
Return beef to the skillet. Add thyme, bring to a simmer, and cook covered 12 minutes until beef is tender.
- 5
While beef braises, heat remaining 1 tbsp oil in a separate small pot. Add rice, stir constantly for 2 minutes until translucent at edges.
- 6
Ladle 0.5 cup hot braising liquid into the rice, stir until absorbed. Repeat, adding liquid a ladle at a time, stirring constantly, until rice is creamy and al dente (about 8 minutes).
- 7
Stir butter and parmesan into the risotto. Taste and adjust salt and pepper.
- 8
Spoon risotto onto plates. Top with beef shank and braising sauce.
Tools you’ll need
- large heavy skillet with lid
- small pot with lid
- wooden spoon
- tongs
- ladle
- measuring cups and spoons
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