Cut beef shank; chop onion, garlic and 10 g ginger. Measure cumin, coriander, cayenne, cinnamon and salt; reserve 100 g of the 1,500 g water for the flour slurry.

Ingredients

• 900 gBeef, shank crosscuts, separable lean only, trimmed to 1/4" fat, choice, raw
• 180 gOnions, raw
• 40 gWheat flour, white, all-purpose, enriched, bleached
• 20 gGinger root, raw
• 1,500 gBeverages, water, tap, drinking
• 30 gOil, olive, salad or cooking
• 7 gSalt, table
• 15 gGarlic, raw
• 5 gSpices, cumin seed
• 6 gSpices, coriander seed
• 4 gSpices, pepper, red or cayenne
• 2 gSpices, cinnamon, ground

Method

1. Cut beef shank; chop onion, garlic and 10 g ginger. Measure cumin, coriander, cayenne, cinnamon and salt; reserve 100 g of the 1,500 g water for the flour slurry.
2. Heat all 30 g oil to 170 °C. Fry spices for 30 seconds, onion with garlic for 6 minutes, and brown shank for a further 8 minutes. After browning, add the prepared 10 g ginger and all measured salt to the pot with the meat.
3. Add 1,400 g water and simmer very gently for 160 minutes at 90 °C until the shank is completely tender.
4. Whisk flour into the reserved 100 g water, whisk it into the broth and simmer 10 minutes at 90 °C until glossy and thickened.
5. Stir in the remaining 10 g ginger, rest 10 minutes and serve with all broth and oil.