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1
Preheat oven to 325 degrees.
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2
Heat 1 Tbsp.
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3
butter with 1 Tbsp.
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4
peanut oil in a large roasting pan or possibly Dutch oven over medium-high heat.
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5
Add in onions, carrots, garlic and ginger; reduce heat to medium and cook, stirring, till vegetables soften, about 10 min.
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6
Remove vegetables with a slotted spoon and keep hot.
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7
Mix flour, salt and pepper together in a shallow bowl.
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8
Coat each of the pcs of beef shank in flour and shake off excess.
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9
Add in remaining 2 Tbsp.
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10
butter and 1 Tbsp.
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11
oil to pot and heat.
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12
Over medium-high heat, brown meat well on all sides, 5 to 7 min.
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13
Remove shanks to a platter.
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14
Reduce heat to medium and add in coriander, cumin, turmeric and red pepper flakes.
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15
Stir for 1 minute to release oils from spices.
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16
Stir in 1/2 c. beef stock and scrape up any browned bits from bottom of pan.
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17
Stir in remaining 1 1/4 c. beef stock and coconut lowfat milk and bring to a boil.
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18
Return shanks and vegetables to pan and add in cheesecloth pouch of spices.
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19
Cover pot, bring it to a boil, and place it in preheated oven.
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20
The shanks should braise till meat is tender and shrinking away from the bone, 2 1/2 to 3 1/2 hrs.
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21
Check shanks from time to time to make sure they aren't sticking to bottom of pot.
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22
When shanks are tender, remove them to a hot platter and cover loosely with foil to keep hot.
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23
Degrease braising liquid if necessary and reduce it over medium-high heat to thicken slightly.
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24
Remove spice pouch and taste for salt and pepper.
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25
Serve the shanks on hot plates with steamed jasmine rice; ladle the sauce over them, and garnish with the cilantro.
