Chef and television presenter Ben O’Donoghue has given the traditional osso bucco casserole an Indian twist with this recipe.
He suggests that when buying osso bucco cuts, you should try to get four even-sized pieces with a generous marrow bone to ensure even cooking.
The dish can be prepared the evening before, as it will benefit from spending longer in the marinade. It takes 20 minutes to prepare, plus at least 20 minutes marinating time, and two hours to cook.
4 x 200gm osso bucco
2 teaspoons ginger paste
2 teaspoons garlic paste
2 teaspoons turmeric
3 fresh bay leaves
175gm onion (sliced)
4 tablespoons sunflower oil
6 green cardamom pods (pounded)
1 ¼ tablespoons of ground fennel seeds
½ teaspoon of ground ginger
4 red scotch bonnet chillies (or 1 if you don’t like the heat)
100gm cottage cheese
400gm tin of chopped tomatoes (drained)
1: Combine the garlic, ginger, turmeric and bay leaves thoroughly with the osso bucco in a bowl. Allow the meat to marinate while you prepare the remaining ingredients.
2: Gently fry your sliced onions in two tablespoons of sunflower oil until soft and translucent. Add the cardamom pods, ground fennel seeds and ground ginger, and cook gently for a further 5 minutes until the onion mixture is aromatic.
3: In a food processor, puree the chillies with the remaining oil. Add the onion mixture, cottage cheese and tomatoes, and puree until smooth. Combine with the marinated meat, then add the water and mix.
4: Place the mixture into a slow cooker or casserole dish. Make sure it is evenly spread, and that the meat is lying flat so that it stays intact. Place into a pre-heated oven at 160C, and cook for 2 hours or until tender. Allow longer for your slow cooker.
5: Serve with simple steamed rice and coriander as a garnish.
Tip: Serve with a cheat’s raita, by combining shop-bought tzatziki with chopped red onion, lemon juice and mint.
Recipe prepared for Meat & Livestock Australia.For more recipes, visit www.beefandlamb.com.au.
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