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1
Preheat oven to 350 degrees F (177 degrees C).
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2
To a large and heavy oven safe/cast iron pot over medium-high heat, add 2 tablespoons of olive oil.
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3
When oil starts glistening and gets hot, add the beef shanks without crowding them.
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4
Brown on each side.
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5
Remove the beef shanks to a plate when browned.
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6
Work in batches, adding the rest of the olive oil as needed.
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7
Turn heat to medium and add chopped onion, salt, pepper, and turmeric.
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Mix for about 2 minutes with a wooden spatula.
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9
Mix in the crushed tomatoes and use your wooden spatula to help deglaze the bottom of the pot.
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10
Turn the heat off.
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11
Add the beef shanks back in (including the bones) with all its juices from the plate.
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12
Move the ingredients around in the pot to coat the beef shanks with the tomato sauce.
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13
Add the water.
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14
The water should almost completely cover the beef shanks.
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15
Add a heavy and secure lid to the pot, and place it in the oven for 3 1/2 hours.
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After 1 1/2 hours, take the pot out and quickly make sure theres still water in the pot so that your beef shanks do not burn.
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17
Add more water if necessary and place the lid back on.
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Put the pot back in the oven for the remaining time.
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The beef shanks should be very tender.
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20
Once the beef shanks are ready, make the fettuccine pasta by boiling a large pot of water, adding plenty of salt, and adding in the pasta.
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21
Cook until al dente (they should still have a bit of a bite to them).
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22
Remove the bones from the beef shank pot and enjoy the marrow with a fork and nothing else.
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23
You can also add the marrow back into the beef shanks if you prefer.
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24
Discard the bones.
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25
Toss the pasta into the pot of beef shanks.
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26
Top with Parmesan cheese, and maybe some chopped parsley and some red chili flakes.
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27
Enjoy!
