Mashama Bailey roasts these hefty beef shanks in a ginger- and spice-spiked tomato sauce which she finishes with a generous dollop of thick and creamy peanut butter. She garnishes with Microplane-grated coffee beans; toss them in a coffee grinder for a chunkier texture.
Prepare recipe as directed through step 4. Let beef cool in pan 1 hour. Cover and chill mixture overnight or up to 2 days. Uncover and skim hardened fat from surface. Cover and reheat in a 300°F oven until warmed through, about 1 hour. Proceed with steps 5 and 6 as directed.