2 large beef shanks
Salt and freshly ground black pepper
Flour for dredging*
5 tablespoons olive oil, divided
1 leek, chopped
2 tablespoons water
1 clone of garlic, minced
2 heirloom tomatoes, peeled and diced
1 sprig of fresh thyme
1 bay leaf
1 1/2 cups Italian dry white wine
1 1/2 cups beef stock
1 tablespoon cold butter
1 tablespoon flour**
More salt and pepper for seasoning
4 cups cooked quinoa (see below)
2 cups quinoa
1 teaspoon salt
4 cups water
Freshly chopped Italian parsley for garnish