Instructions: Preheat oven to 325 degrees. Melt 1 tablespoon butter with 1 tablespoon peanut oil in a large roasting pan or Dutch oven over medium-high heat. Add onions, carrots, garlic and ginger; reduce heat to medium and cook, stirring, until vegetables soften, about 10 minutes. Remove vegetables with a slotted spoon and keep warm.

Mix flour, salt and pepper together in a shallow bowl. Coat each of the pieces of beef shank in flour and shake off excess. Add remaining 2 tablespoons butter and 1 tablespoon oil to pot and heat. Over medium-high heat, brown meat well on all sides, 5 to 7 minutes. Remove shanks to a platter.

Reduce heat to medium and add coriander, cumin, turmeric and red pepper flakes. Stir for 1 minute to release oils from spices. Stir in 1/2 cup beef stock and scrape up any browned bits from bottom of pan. Stir in remaining 1 1/4 cups beef stock and coconut milk and bring to a boil.

Return shanks and vegetables to pan and add cheesecloth pouch of spices.

Cover pot, bring it to a boil, and place it in preheated oven. The shanks should braise until meat is tender and shrinking away from the bone, 2 1/2 to 3 1/2 hours. Check shanks from time to time to make sure they arent sticking to bottom of pot.

When shanks are tender, remove them to a warm platter and cover loosely with foil to keep warm. Degrease braising liquid if necessary and reduce it over medium-high heat to thicken slightly. Remove spice pouch and taste for salt and pepper.

Serve the shanks on warm plates with steamed jasmine rice; ladle the sauce over them, and garnish with the cilantro.

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