Project Description

Allow one shank per person

For 6-8 shanks you need:

 

200g cubed bacon, select fatty bacon if possible

200ml cake flour seasoned with salt and pepper

2 medium white or red onions

2 cloves garlic

1 stick celery

5ml coriander seeds

5ml juniper berries

1 large stick cinnamon

Zest from 1 orange

250ml good quality beef or game stock

250ml orange juice

250ml white wine

250ml red wine

A beautiful blend of aromatic flavours are added!

To serve

½ mandarin or small orange per person

To prepare

Cut about 1cm into the large muscle on the each shank

Dust each shank in the seasoned flour

Heat a large pan on the hob and add the bacon

Once the bacon fat starts melting add the shanks and allow them to brown

Remove the shanks from the pan and add the onion, garlic and spices and cook until the onion is glazed

Either return the shanks to the pan or place them in a pressure cooker.

Add the liquid.

 

Brown well

In pan: cover with foil and place in an oven at 180°C for 40 minutes, then turn the oven down to 150°C for 2-3 hours, until the meat is tender. Check the cooking liquids every 30 minutes and top up if necessary.

In pressure cooker: Cook on high pressure for 30 minutes. Release the pressure and check if shanks are tender. If not, cook in 10 minute intervals.

The result, a dark gravy and the meat literally falling off the bone!

The flour should naturally thicken the sauce and the result should just coat the meat. If necessary thin the sauce.

The flavour will be meaty with a gentle undertone of citrus. You can add about 10ml or grated orange zest when serving.

Serve with mashed sweet potato and halved oranges or mandarins that have been browned and caramelised in a buttered frying pan.