Beef Stew with Cloves, Oranges, and Tomatoes

Instructions

Mix meat, bones, and next 9 ingredients in large bowl. Using vegetable peeler, remove peel from orange in long strips; stir into beef mixture (reserve peeled orange for another use). Cover and refrigerate overnight.

Using tongs, transfer meat to paper towels and pat dry. Reserve marinade and bones. Sprinkle meat with salt and pepper and dust lightly with flour.

Heat 2 tablespoons oil in large pot over medium-high heat. Add half of meat; cook until browned, about 4 minutes. Transfer meat to large bowl. Heat remaining 2 tablespoons oil in same pot; brown remaining meat, about 4 minutes. Return all meat to pot. Stir in canned tomatoes with juice, scraping up browned bits. Add reserved marinade with bones, vegetables, and spices. Add ham shanks. Bring to boil. Reduce heat to low; simmer, covered, until meat is tender, stirring occasionally, about 2 hours 45 minutes.

Using slotted spoon, transfer meat from pot to large bowl. Strain cooking liquid; discard solids in strainer. Return liquid to pot. Boil until liquid is reduced to 3 cups, about 22 minutes. Spoon fat from surface of sauce. Return meat to sauce to rewarm. (Can be made 2 days ahead. Cool slightly. Chill uncovered until cold, then cover and refrigerate. Rewarm over medium heat.)

Stir in cherry tomatoes. Sprinkle with parsley and serve.