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Asian Osso Buco

Welcome to the world of Asian cuisine where Osso Buco has been transformed into an exotic delight with a blend of aromatic spices and diverse flavors. The traditional Italian dish of braised veal shanks, simmered in a rich tomato sauce, has taken a flavorful twist in the hands of skilled Asian chefs. The fusion of ingredients such as soy sauce, ginger, lemongrass, and star anise, makes this dish a tantalizing showstopper that is a must-try for anyone who dares to venture beyond the conventional flavors of Osso Buco. So, hold on to your taste buds as we take a deep dive into the world of Asian Osso Buco!
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Preparation Time

15 minutes

Cooking Time

135 minutes

Servings

4

DIFFICULTY

Easy, Medium

SEASONS

Autumn, Spring, Summer

CUISINES

Asian

Main Ingredients
4 large Meaty pieces beef osso buco (300g-350g each)
¼ cup (40g) Plain flour (seasoned)
1 tbsp Vegetable oil
4 cm piece Fresh ginger (peeled, thinly sliced)
6 Star anise
160 ml (2/3 cup) Teriyaki Marinade
1 tsp Sichuan peppercorns (lightly crushed)
1 long Red chilli (deseeded, finely chopped + extra, sliced, if desired)
450 g Family-sized microwave brown rice (to serve)
— Asian greens (to serve)
01

Preheat oven to 150°C (130°fan-forced). Pat osso buco dry with paper towel. Place flour in a large snap lock bag, add beef and toss to coat. Heat oil in a large casserole dish over medium-high heat. Cook meat for 2-3 minutes each side or until browned all over.

02

Add ginger, star anise, teriyaki marinade, peppercorns, chilli and enough water to just cover the meat. Season with pepper, cover and cook in oven for 2 hours-2 hours 15 minutes or until meat is tender and just coming off the bone. Remove meat from sauce and set aside on a plate loosely covered with foil. Place sauce over medum-low heat and simmer for 10 minutes or until sauce slightly thickens.

03

Prepare rice according to packet instructions.

04

Serve osso buco with sauce, rice, steamed Asian greens and extra chilli, if desired.

SOME THINGS TO CONSIDER

Notes

  1. Coating the beef in flour and browning first will add extra flavour to the dish.
  2. Beef cheeks would also work well in this recipe.For less heat omit the chilli and sichuan pepper.
  3. Skim any excess oil from the top of the sauce prior to simmering.

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