Every recipe here fits the same shape: brown something, soften aromatics, add liquid, then leave it alone for a long time. Learn the shape and the recipes become variations rather than instructions.
The scaling works. Drag the servings control on any recipe and the quantities move with it, including the awkward ones — a third of an onion is still a third of an onion, and the site says so rather than rounding it away.
Times are measured, not copied. When a recipe says the shin needs three hours, it is because it needed three hours in a domestic oven at 150°C, in a pot with the lid on.