Steps
1. Blanch beef shank in a pot of water with 3 tbsp of vinegar (what kind of vinegar? just regular vinegar is fine), drain and set aside.
2. In another large pot, add garlic, onion and the blanched beef shank. Add water to cover all ingredients.
3. Bring to boil over high heat. Then simmer for 2 hours until the meat is almost fork tender.
4. Take out the meat and drain. Save the broth.
5. Break up the meat into flakes with a fork. Marinade the meat with red wine, balsamic vinegar, salt and pepper for 30 mins. Cover and set aside.
*The above steps can be done one day ahead.
6. Cut and slice half the beets and carrots. Save the uncut carrots and beet.
7. Sauté the sliced veggies with 2 tbsp butter. Slowly add 500 ml of the broth and bring to boil. (When do you add the broth? This is different from Asian..)
8. Add the marinated meat together with the sautéed veggies and cook in low heat for 15-20 mins.
9. Mix gelatin powder with 1/2 cup of broth and pour into the pot of meat and veggies. Blend evenly.
10. Mix with some chopped coriander (optional.) Set cool.
11. Pour the mixture into an oiled terrine. Press to firm.
12. Add some chopped coriander on top. Cover with plastic wrap. Then cover the terrine with lid. ( ***can put a heavy spoon on top of the lid to add extra firmness )
13. Leave to set in the refrigerator for 5-6 hours or overnight.
14. 20 minutes before serving, carefully de-mould the chilled beef jello and cut into slices. Set aside.
15. Cut the remaining carrots and beets into wedges and cook with the remaining broth. Add dried cranberries and cook till the sauce thickens. About 10 - 15 minutes.
16. Add salt to taste. Add 1/2 cup of corn starch dissolved in water to thicken the sauce.
17. Pour the warm sauce and veggies onto the the sliced beef jello and serve .
***( Optional: serve with mustard.)
