Jarret de Boeuf

Pat the beef shanks completely dry with paper towels and season generously on all sides with salt, pepper, cumin, and coriander. This initial seasoning builds flavour deep into the meat during the long braising process.

Heat the vegetable oil in a large, heavy-bottomed pot or Dutch oven over medium-high heat. Sear the beef shanks for about four minutes per side until a deep golden-brown crust develops. Work in batches to avoid crowding. Remove and set aside.

Reduce the heat to medium and add the sliced onions to the pot, stirring to scrape up the caramelised fond from the meat. Cook the onions for eight to ten minutes until they are deeply softened and beginning to turn golden.

Add the minced garlic, grated ginger, and chilli to the onions, stirring for one minute until fragrant. Pour in the pureed tomatoes and cook for five minutes, stirring occasionally, until the sauce darkens and thickens slightly.

Return the seared beef shanks to the pot, nestling them into the sauce. Pour in the water or stock until the liquid comes about halfway up the sides of the shanks. Bring to a boil, then immediately reduce the heat to the lowest setting.

Cover the pot with a tight-fitting lid and braise for two to two and a half hours, turning the shanks once halfway through. The meat is ready when it pulls away easily from the bone and a fork slides through with no resistance.

Carefully transfer the beef shanks to a serving platter. If the sauce is too thin, increase the heat and simmer uncovered for five to ten minutes to reduce and concentrate it. Spoon the rich sauce over the shanks and serve with rice or boule.