Ingredients

200 g red Camargue rice
1 kg Camargue bull shank cut into pieces
2 onions
2 garlic cloves
2 carrots
1 handful of black olives
2 bay leaves
4 sprigs of thyme
1 tablespoon of 4 French spices (black and white pepper, ginger, cloves, nutmeg, Jamaican pepper)
6 cloves
2 tablespoons rice flour
1/2 litre full-bodied red wine from Camargue or Côtes du Rhône
1 small dried chilli pepper
20 g 70% dark chocolate
1 untreated orange peel olive oil
1 handful of black olives
2 bay leaves
4 sprigs of thyme
1 tablespoon of 4 French spices (black and white pepper, ginger, cloves, nutmeg, Jamaican pepper)
6 cloves
2 tablespoons rice flour
1/2 litre full-bodied red wine from Camargue or Côtes du Rhône
1 small dried chilli pepper
20 g 70% dark chocolate
1 untreated orange peel olive oil

Preparation

Put the meat in a deep dish, add the sliced carrots, one onion peeled and stuck with 4 cloves, the crushed garlic, 2 bay leaves, 2 sprigs of thyme and an orange peel. Cover with wine and leave to marinate overnight in a cool place.

The next day, drain the meat and save the wine. Chop the remaining onion and melt it in a pan with a little olive oil.

Add the meat and brown it, stirring often. Add the rice flour and stir. Pour in the strained marinade wine, top up with water to cover the level, add 2 cloves, the chilli, the 4 spices, the rest of the thyme and the bay leaf.

Season with salt and pepper. Bring to the boil and simmer for 5-10 minutes to evaporate the alcohol.

Add the chocolate. Cover and simmer for 4 hours, or until the meat is tender.

Meanwhile, boil 200 g of red Camargue rice in salted water for about 30-35 minutes, then drain.

Add the olives to the stew 30 minutes before the end of cooking.

Serve the stew with the red Camargue rice.