First take veal shanks and make cross hatch marks on the meat of the shank and lightly dredge each side in flour.

Heat up a rondeau or a large pot, make sure it is not a non stick pan. When pan is hot enough add oil and then place veal shanks in and brown on all sides.

When shanks are browned remove and add garlic, cook until lightly brown make sure not to burn garlic. Then add your mirepoix and sauté for 6-8 minutes. Add the wine and deglaze the pan, making sure to get all the bits off the bottom of the pan.

Then add veal stock and bring to a boil and add the veal shanks and lower to a simmer. Make sure you only add enough stock to cover your shanks by half way. Cover with lid and let it simmer for 4-4:1/2 hours. 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.

While this is cooking take your canned or fresh poquillo peppers and rinse off quickly. If using fresh peppers you have to roast and remove skin and seeds yourself. If using the can you just open, rinse off and remove all seeds.

When veal shanks are done remove from oven, making sure the meat easily pulls away from the bone. Remove all meat from bones and reserve. Take the juice from the braise and strain it and then put it into a pot.

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.

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. Take the shredded meat and stuff it lightly into the peppers. Take the sauce and reheat it and put into bowl. Take the peppers and plate them over risotto and drizzle the reduced sauce over the top.

To make the risotto take a cup of arborio rice, and one onion, chicken stock and Parmesan cheese. Heat up a pot and add small diced onion with butter. Cook until tender then add rice and mix. Slowly add hot chicken stock 4 oz at a time and keep stirring to make sure the rice absorbs the stock. Add enough stock until rice is creamy yet slightly firm. Then add Parmesan cheese to taste and it's finished

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. And the sauce drizzled over it