Braised Brazilian Beef Shanks with Peanuts (Con Maní) - California Raisins

Ingredients

• 1 / 4 Cup flour
• 1 Teaspoon kosher salt
• 1 Teaspoon freshly ground black pepper
• 4 beef shanks, cut 1 1/4 inches thick (about 4 pounds)
• 1 / 2 Cup bacon, cut into small pieces (2 1/2 ounces)
• 1 / 4 Cup canola oil
• 1 Tablespoon butter
• 5 garlic cloves, peeled and finely sliced
• 1 large red onion, chopped medium
• 2 carrots, peeled and diced medium
• 3 / 4 Cup Spanish sherry wine vinegar
• 1 / 2 Tablespoon minced orange peel
• 2 Tablespoons minced fresh gingerroot
• 2 Tablespoons tomato paste
• 1 Teaspoon freshly toasted and ground cumin
• 1 Tablespoon crushed red pepper
• 1 1 / 2 Quarts beef stock
• 1 Cup unsweetened coconut milk
• 1 tomato, peeled and cut into 8 wedges
• 1 Tablespoon extra virgin olive oil
• Kosher salt and freshly cracked black pepper, to taste
• 1 Cup raw, unsalted peanuts, roasted, roughly chopped and divided
• 1 ripe avocado, diced
• 1 / 2 Cup California Zante currants, plumped
• 2 Cups water
• 1 / 2 Teaspoon kosher salt
• 1 Cup long grain white rice
• 1 Tablespoon unsalted butter (optional)