Makes about 2-1/2 cups Difficulty
For red wine sauce: 1 Tablespoon olive oil 2-1/2 pounds boneless beef shank, cut into large cubes 2 onions, cut into large pieces 3 carrots, cut into large pieces 2 garlic cloves, unpeeled 3 tomatoes, cored and quartered Two 750 ml bottles red wine 1/2 teaspoon fennel seeds 1 cup gf beef stock 1/4 teaspoon szechuan peppercorns, ground or crushed Salt
For cherry sauce: 1-3/4 cups cherry vinegar (if you cant find cherry vinegar, use raspberry vinegar 14 ounces fresh or frozen sour cherries, pitted 1-1/2 cups cherry juice 1 Tablespoon olive oil 1 onion, finely chopped 1 celery stalk, finely chopped 2 small shallots, finely chopped
For red wine sauce: In a ;arge saucepan heat oil over medium-high heat. Add beef shank and cook until browned on all sides. Add onions, carrots and garlic; cooking until onions are translucent, about 3-4 minutes. Add tomatoes and cook for another 2 mintues. Add wine and fennel seeds and bring to a boil. Reduce heat to a simmer and reduce volume by half. Add beef stock, salt and pepper to taste; simmer for 1-1/2 hours.
Strain sauce, through a sieve, into a medium saucepan and cook at a simmer until sauce is thick. You should have about 1-1/4 cups. Set aside.
For cherry sauce: In a blender, puree together, vinegar, cherries and cherry juice.
In a medium saucepan heat olive oil over medium heat. Add onion, celery and shallots; cook for about 3-4 minutes. Add cherry puree, remove from heat and let stand for 1 hour to infuse.
Bring cherry sauce to a boil and let reduce until thick. You should have about 1-1/4 cups.
Stir cherry sauce into wine sauce. Reheat before serving.