Nihari: Beef shanks or brisket may be substituted for short ribs in this version of a long-cooked Muslim Indian beef stew, a luscious dish traditionally cooked with trotters, which thicken the sauce. The recipe is adapted from Charmaine O’Brien’s Recipes from an Urban Village: A Cookbook from Hazrat Nizamuddin Basti (The Hope Project, 2003), a book highlighting the cooking of an ancient Delhi enclave.