Equipment
Ingredients
Beef Shin Braise
- 1200 g beef shin, bone-in cross-cut pieces (osso bucco style)
- 30 ml olive oil
- 150 g brown onion, finely diced
- 100 g carrot, finely diced
- 100 g celery, finely diced
- 15 g garlic, minced
- 30 g tomato paste
- 250 ml dry red wine
- 750 ml beef stock, hot
- 5 g fresh thyme, tied in a small bundle
- 2 bay leaf
Creamy Onion Risotto
- 300 g carnaroli rice
- 300 g white onion, very finely diced
- 60 g unsalted butter, cold and cubed, divided into two halves
- 15 ml olive oil
- 100 ml dry white wine
- 1200 ml chicken stock, kept at a bare simmer on the stove
- 60 g parmigiano reggiano, freshly grated
Crispy Onions
- 150 g brown onion, peeled and sliced into very thin rings
- 30 g cornstarch, for dredging
- 300 ml vegetable oil, for shallow frying
Fresh Tomato Dressing
- 150 g cherry tomatoes, finely diced
- 45 ml extra virgin olive oil
- 15 ml red wine vinegar
- 20 g shallot, finely minced
- 10 g fresh flat-leaf parsley, finely chopped
Nutrition (per serving)
Method
Preheat your oven to 160 degrees Celsius or 320 degrees Fahrenheit. Season the beef shin pieces generously with salt and freshly cracked black pepper.
Heat olive oil in a heavy-duty Dutch oven over medium-high heat. Sear the beef shin pieces until a deep brown crust forms on all sides, about 4 minutes per side. Remove the beef and set aside on a plate.
Reduce the heat to medium. Add the diced brown onion, carrot, and celery to the Dutch oven. Sauté until softened, scraping up any browned bits from the bottom of the pot.
Stir in the minced garlic and tomato paste, cooking for 2 minutes until the paste deepens in color. Pour in the red wine to deglaze the pan. Let the liquid reduce by half.
Pour in the hot beef stock. Add the thyme bundle and bay leaves. Return the beef shin pieces and any resting juices to the pot. The liquid should come about three-quarters of the way up the sides of the meat. Bring to a gentle simmer.
Cover the Dutch oven with a tight-fitting lid and transfer to the preheated oven. Braise for 3 hours, turning the meat once halfway through, until the beef is incredibly tender and easily yields to a fork.
While the beef braises, combine the diced cherry tomatoes, extra virgin olive oil, red wine vinegar, minced shallot, and chopped parsley in a mixing bowl. Season with salt and pepper. Stir well and set aside at room temperature to macerate.
Heat vegetable oil in a small frying pan over medium-high heat until it reaches 170 degrees Celsius or 340 degrees Fahrenheit. Toss the very thinly sliced onions in cornstarch until lightly and evenly coated, shaking off any excess.
Fry the coated onions in batches, stirring occasionally, until golden brown and crispy. Use a slotted spoon to transfer them to a plate lined with paper towels. Season immediately with a pinch of salt.
About 45 minutes before the beef is done, begin the risotto. Keep the chicken stock simmering gently in a medium saucepan. In a separate wide heavy-bottomed pan, melt half of the butter with the olive oil over low heat.
Add the finely diced white onion to the melted butter and oil. Sauté very slowly over low heat until the onion completely softens and turns deeply translucent, taking care not to let it brown at all.
Increase the heat to medium. Add the carnaroli rice and stir constantly to toast the grains for 2 to 3 minutes until the edges turn slightly translucent.
Pour in the dry white wine and stir continuously until the liquid has completely evaporated.
Begin adding the hot chicken stock one ladle at a time. Stir continuously and allow each ladle of stock to be absorbed by the rice before adding the next. Continue this process until the rice is creamy but retains a slight bite in the center.
Remove the risotto from the heat. Vigorously beat in the remaining cold diced butter and grated Parmigiano Reggiano. This process, called mantecatura, creates the signature creamy texture. Let the risotto rest for 2 minutes before serving.
Spoon the creamy onion risotto onto warm, wide bowls, tapping the bottom of the bowls so the risotto spreads out flat. Carefully place a piece of the braised beef shin in the center of each. Spoon some of the rich braising liquid over the beef. Garnish with a generous handful of crispy onions and spoon the fresh tomato dressing around the edge of the risotto.
Chef's Notes
- Mantecatura is the most critical step for perfect risotto. Adding cold butter right at the end and beating it vigorously creates a temperature shock that emulsifies the fat and the starch, resulting in a perfectly creamy wave.
- Using cornstarch instead of wheat flour for the crispy onions ensures a lighter, glass-like crunch that holds up better against the moisture of the hot dish.
- The fresh tomato dressing serves as a necessary acidic palate cleanser. Braised beef and butter-rich risotto can cause palate fatigue; the vinegar and raw tomatoes cut right through the fat, making every bite feel balanced.
- Do not rush sweating the white onions for the risotto base. Cooking them for 15 minutes over very low heat concentrates their natural sugars without introducing bitter roasted flavors, forming the aromatic backbone of the rice.
Storage
Refrigerator: 3 days — Store components separately. Risotto texture will degrade upon cooling.
Freezer: 3 months — Only freeze the braised beef. Risotto and dressing do not freeze well.
Reheating: Reheat beef gently in its juices on the stove. Reheat risotto with a splash of water or stock, stirring vigorously.
