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1
First take veal shanks and make cross hatch marks on the meat of the shank and lightly dredge each side in flour.
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2
Heat up a rondeau or a large pot, make sure it is not a non stick pan.
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3
When pan is hot enough add oil and then place veal shanks in and brown on all sides.
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4
When shanks are browned remove and add garlic, cook until lightly brown make sure not to burn garlic.
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5
Then add your mirepoix and saute for 6-8 minutes.
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6
Add the wine and deglaze the pan, making sure to get all the bits off the bottom of the pan.
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7
Then add veal stock and bring to a boil and add the veal shanks and lower to a simmer.
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8
Make sure you only add enough stock to cover your shanks by half way.
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9
Cover with lid and let it simmer for 4-4:1/2 hours.
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10
Make sure at the 3 and a half hour mark you check to see if the liquid level has dropped if so add equal parts veal stock and water to compensate.
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11
While this is cooking take your canned or fresh poquillo peppers and rinse off quickly.
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12
If using fresh peppers you have to roast and remove skin and seeds yourself.
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13
If using the can you just open, rinse off and remove all seeds.
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14
When veal shanks are done remove from oven, making sure the meat easily pulls away from the bone.
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15
Remove all meat from bones and reserve.
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16
Take the juice from the braise and strain it and then put it into a pot.
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17
Take the veal shank bones and remove the marrow from the bones and add to the liquid and reduce until it coats the back of a spoon and isn't runny, nappe consistency.
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18
Turn off heat from sauce and then take the meat from the shanks and shred it, add salt and pepper and dark chilli powder and paprika to taste.
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19
Take the shredded meat and stuff it lightly into the peppers.
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20
Take the sauce and reheat it and put into bowl.
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21
Take the peppers and plate them over risotto and drizzle the reduced sauce over the top.
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22
To make the risotto take a cup of arborio rice, and one onion, chicken stock and Parmesan cheese.
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23
Heat up a pot and add small diced onion with butter.
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24
Cook until tender then add rice and mix.
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25
Slowly add hot chicken stock 4 oz at a time and keep stirring to make sure the rice absorbs the stock.
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26
Add enough stock until rice is creamy yet slightly firm.
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27
Then add Parmesan cheese to taste and it's finished
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28
To finalize this dish take the risotto and put it on a plate, then take peppers and place over the risotto with some minced cilantro over the top.
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29
And the sauce drizzled over it
