Makes 4 servings. Difficulty
2 Tablespoons olive oil 2 lbs. beef short ribs, trimmed and cut into 8 equal pieces, with bone 1 inch piece of fresh ginger, peeled and minced 1 Tablespoon grated orange zest 4 garlic cloves, minced 1/2 cup dry white wine 1 cup shiitake mushrooms, stemmed and sliced 1 cup cremini mushrooms, stemmed and sliced 1 cup gf beef stock 2/3 cup gf soy sauce 1 Tablespoon honey Generous pinch of hot red pepper flakes 8-oz. can sliced bamboo shoots, drained 1 4-inch stick of cinnamon 8-oz. can sliced water chestnuts, drained 1 cup green onions, sliced on the horizontal (about 1/2 inch pieces)
Heat oil in a large Dutch oven over medium high heat. Add the short ribs to the pan and cook for about 3 minutes per side to brown. Transfer the short ribs to a platter.
Add the ginger, orange zest and garlic to the pan; saute for 30 seconds. Add the white wine, scraping the bottom of the pan to release the browned bits. Add the mushrooms; cook for about 3 minutes or until tender, stirring frequently as they cook. Return the short ribs to the pan along with the beef stock, gf soy sauce, honey, hot red pepper flakes, bamboo shoots, and cinnamon stick. Bring to a boil. Cover, reduce heat and simmer for about 3 hours or until the meat is fork tender. Add the water chestnuts; cook for about 5 minutes. Discard the cinnamon stick. Sprinkle the dish with green onions and serve.