ASIAN-STYLE OSSO BUCCO from “Delicious home Cooking” by Vali Little.
1 tsp five-spice powder
1/4 cup (35g) plain flour
6 pieces of veal osso bucco (or beef if you can’t find veal)
2 tbs sunflower oil
2 onions, chopped
3cm piece ginger, grated
2 garlic cloves, finely chopped
2 strips of orange zest
3 star anise ( I only used 1. I find star anise has a very strong flavour and to me a hint is enough)
1 cinnamon quill
1/3 firmly packed cup (80g) brown sugar
1/2 cup (125ml) soy sauce
2 tbs char sui sauce (Chinese barbecue sauce)
1 tbs tomato paste
1 l (4 cups) beef consommé or stock
1/2 cup coriander leaves
1/2 cup mint leaves
2 spring onions, shredded
1 long red chilli, seeds removed, thinly sliced
juice of 1/2 lime
steamed rice, to serve
- Preheat the oven to 170C.
- Combine the five-spice and flour in a bowl. Coat the meat in the flour mixture, shaking off and reserving any excess flour.
- Place 1 tablespoon oil in an ovenproof casserole over medium heat. In batches, cook the meat for 1-2 minutes each side until golden. Remove from the pan and set aside.
- Add the remaining 1 tablespoon oil to the pan. Add the onions, ginger and garlic, then cook for 2-3 minutes until softened. Add the orange zest, star anise, cinnamon, sugar, soy sauce, char sui sauce, tomato paste, consommé or stock and reserved flour mixture, then return the meat to the pan and stir to combine. (Make sure the meat is completely covered in liquid, adding more stock or water if necessary.) Bring to a simmer, then cover and transfer to the oven. Bake for 2 hours or until the meat is tender.
- Just before serving, place the coriander, mint, spring onion and chilli in a bowl, then toss with the lime juice to combine.
- Spoon the meat and sauce onto plates, top with the herb salad and serve with steamed rice.
This serves 6 people.
You can use a salt-reduced soy sauce if you like.
Char sui sauce comes in a jar, not a bottle.
I used chilli paste instead of fresh chilli (I put about a teaspoon). If you don’t like chilli, don’t use it.
I also coarsely chopped the coriander, mint and spring onion instead of leaving it whole.
I left the casserole cooking for about 2.5 hours, I always cook my casseroles a bit longer and reduce the oven temperature after a couple of hours.
This was a yummy meal, I will cook it again and it’s a bit different than the Italian version.
And I have some in the freezer for a colder day…yeah we are all waiting for this here in Western Australia!