Braised Beef Shank Nihari with Ginger Gremolata

Ingredients

Here are the following ingredients:

Nihari Spice Blend

• 2 tbsp (30 mL) paprika
• 1 tbsp (15 mL) chili powder
• 1 tbsp (15 mL) fennel seeds
• 1 tbsp (15 mL) ground coriander
• 1 tbsp (15 mL) ground ginger
• 1 tbsp (15 mL) ground turmeric
• 2 tsp (10 mL) ground cinnamon
• 2 tsp (10 mL) ground cumin
• 1 tsp (5 mL) ground cardamom
• 1 tsp (5 mL) freshly ground black pepper
• ½ tsp (2 mL) ground cloves
• ½ tsp (2 mL) ground mace
• ½ tsp (2 mL) ground nutmeg

Nihari Curry

• 16 Shanks, tied, about 12 oz (375 g) each and 1-inch (2.5 cm) thick
• 2 tbsp (30 mL) kosher salt
• 4 tsp (20 mL) freshly ground black pepper
• ⅓ cup (75 mL) canola oil
• 8 oz (250 g) finely chopped onion, about 2 cups (500 mL)
• ¼ cup (60 mL) minced garlic
• ¼ cup (60 mL) minced ginger
• 3 bay leaves
• ½ cup (125 mL) flour, all-purpose

Fried Shallots

• ⅓ cup (75 mL) canola oil
• 1 lb (500 g) sliced shallots, about 4 cups (1 L)
• 1 tsp (5 mL) kosher salt
• ½ tsp (2 mL) freshly ground black pepper

Ginger Gremolata

• 1 cup (250 mL) finely chopped fresh cilantro
• 4 oz (125 g) very finely chopped fresh ginger root, about 1 cup (250 mL)
• 2 oz (60 g) minced shallot, about ½ cup (125 mL)
• ½ oz (15 g) seeded and diced green chili, about 2 tbsp (30 mL)
• 1 tbsp (15 mL) lemon zest
• 1 tsp (5 mL) kosher salt
• ¼ cup (60 mL) olive oil
• 2 tbsp (30 mL) lemon juice

Service

• 16 cups (4 L) cooked basmati or jasmine rice, warmed

Preparation

1. Nihari Spice Blend: Mix paprika with chili powder, fennel seeds, coriander, ground ginger, turmeric, cinnamon, cumin, cardamom, black pepper, cloves, mace and nutmeg. Set aside.
2. Nihari Curry: Season beef with salt and pepper. Heat canola oil in large stock pot set over medium-high heat. Sear beef in batches, adding more oil as needed, until evenly browned. Transfer to two deep, full hotel pans, arranged in a single layer.
3. In the same pot set over medium heat, add onion, garlic and ginger; cook until softened. Add 1 cup (250 mL) water and reserved Nihari Spice Blend; cook for 2 to 3 minutes or until well combined and fragrant.
4. Add 20 cups (5 L) water and bay leaves; bring to a boil. Carefully pour half over beef in each hotel pan; cover tightly.
5. Cook, in conventional oven at 325°F (160°C), for 2 to 2½ hours or until beef is tender but not falling apart.
6. Fried Shallots: Meanwhile, heat canola oil in large skillet set over medium-high heat. Add shallots, salt and pepper. Cook, stirring often, for 15 to 20 minutes or until golden brown but not scorched. Set aside.
7. Skim excess fat from surface of each hotel pan and discard. Whisk flour with 1 cup (250 mL) water; stir half the slurry and Fried Shallots into each hotel pan.
8. Cook, uncovered, for an additional 20 to 30 minutes or until beef is very tender and sauce has thickened. Remove and discard bay leaves. Cool, cover and refrigerate or hold for service.
9. Ginger Gremolata: Toss cilantro with ginger, shallots, green chili, lemon zest and salt. Drizzle olive oil and lemon juice over ginger mixture; toss to coat evenly. Cover and refrigerate for up to 4 hours before service.

Service

1. Heat 1 beef shank with 1 cup (250 mL) curry. Simmer, covered, until heated through. Simmer, uncovered, until curry is thickened and reduced by half.
2. Plate 1 cup (250 mL) warm rice and top with beef shank and curry. Top with 2 tbsp (30 mL) Ginger Gremolata.  

Beef Cuts