Cut shank across the grain into 3 cm cubes. Finely chop onion, grate ginger and garlic, and crush the canned tomatoes.

Ingredients

• 800 gBeef, shank crosscuts, separable lean only, trimmed to 1/4" fat, choice, raw
• 220 gOnions, raw
• 400 gTomatoes, red, ripe, canned, packed in tomato juice
• 25 gGinger root, raw
• 20 gGarlic, raw
• 25 gOil, mustard
• 5 gSpices, turmeric, ground
• 5 gSpices, cumin seed
• 6 gSpices, coriander seed
• 4 gSpices, pepper, red or cayenne
• 2 gSpices, cinnamon, ground
• 2 gSpices, cardamom
• 1 gSpices, cloves, ground
• 500 gBeverages, water, tap, drinking
• 5 gSalt, table

Method

1. Cut shank across the grain into 3 cm cubes. Finely chop onion, grate ginger and garlic, and crush the canned tomatoes.
2. Heat mustard oil to 175 °C in a heavy pot. Add cinnamon, cardamom, cloves, cumin, coriander, turmeric and cayenne; after 30 seconds add onion, ginger and garlic. Stir for 7 minutes.
3. Add shank and turn it at 175 °C for 7 minutes until every side is sealed. The oil remains in the pot as part of the finished sauce.
4. Stir in tomatoes, 500 g water and salt. Cover and braise at 90 °C for 65 minutes, until shank yields to a fork.
5. Uncover and stir at 95 °C for 15 minutes until the liquid reduces to a dark thick sauce that clings to the meat. Serve without draining fat or juices.