Serves 4-6 Difficulty
2 Tablespoons olive oil 1 onion, chopped 2 garlic cloves, chopped 3 carrots, chopped 4 celery stalks, chopped A bouquet garni of thyme, marjoram and rosemary sprigs 6 beef shanks 2 cups dry red wine 1 Tablespoon tomato paste Salt and pepper to taste
For macaroni: 1 pound gf elbow macaroni 2 cups cream 1 cup Parmesan cheese Salt and pepper
Preheat oven to 400 degrees F.
In a Dutch oven or small roasting pan with a lid, heat oil over medium heat. When hot, add onion, garlic, carrot and celery; saute about 10 minutes. Add beef shanks and roast in oven for 20 minutes or until lightly browned, turning frequently. Add wine, herb bouquet, and tomato paste. Stir to scrape up any browned bits. Reduce temperature to 350 F; cover and braise for 2 hours. Periodically, check pan to make sure liquid doesn’t evaporate. If it looks too dry, add a little water.
For parmesan macaroni: Cook macaroni according to package instructions. Drain and return macaroni to pan. Add cream, Parmesan cheese and cook and stir over medium heat for about 5 minutes. Season to taste with salt and pepper.
Transfer shanks to a plate, discarding herbs. Place pan over high heat on stove and season contents with salt and pepper to taste. Cook and reduce to a sauce-like consistency.
To serve: Place a portion of macaroni on each plate, arrange a shank on top of macaroni and spoon sauce over shank.