1 can (398 ml) tomato sauce with coriander or Italian
3 t. (750 ml) beef or chicken broth
Salt and pepper, to taste
Spices
1 tbsp (15 ml)of coriander
½ tsp (2.5 ml) of cinnamon
1 tsp (5 ml) of cumin
¼ tsp (1.25 ml) chilli flake
½ tsp (2.5 ml) of ginger
Service
2 tbsp (30 ml) chopped fresh cilantro
Preparation
Preheat the oven to 325 ° (160 °C).
Chop the onions and garlic. Reserve.
In an enameled cast iron casserole dish, heat the oil. Season the shanks with salt and pepper and sauté over high heat until browned (about 10 min).
Reserve the shanks and brown the onion and garlic until lightly browned. Add the spices and sauté 1 min more.
Remove from the heat to replace the shanks and coat them well with the spices.
Add the tomato sauce and broth, return to the heat and bring to a boil.
Cover and bake for about 3 hours, basting occasionally, until the meat almost falls off the bone.
Serve on wheat semolina (couscous).
Chef’s Tip
The cilantro for the service can be replaced with fresh parsley. For the service, you can also use slivered almonds, lemon zest or grilled tomatoes, depending on your taste.
