Great flanken on the bone recipe from R.S. Rubin, printed in a local magazine. It's also great for Pesach.
3 onions peeled and sliced into rounds
4 pieces flanken
1 cup orange juice
½ cup sugar
1 Tbsp potato starch dissolved in ¼ cup cold water
1 tsp salt
¼ cup red wine
2 Tbsp oil
1 tsp garlic powder (optional)
preheat the oven to 300F
arrange onions in one layer of a 9x13 inch pan. Top with flanken. Set aside.
in a saucepan combine the orange juice, sugar, dissolved potato starch, salt, wine, oil and garlic powder if desired.bring to a simmer over medium heat, stirring constantly. Simmer until slightly thickened for about 5 to 10 minutes
Pour sauce over meat. Cover pan with 2 layers of heavy duty foil. Make sure it is sealed very well. bake for 41/2 hours.