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
½ mandarin or small orange per person
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.
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 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.