Ossobuco with cinnamon & soy
Ossobuco is a cut of meat from the shin with the bone marrow intact, creating a rich, glossy casserole sauce
Difficulty and servings
Serves 4
Preparation and cooking times
Ready in 3 hrs
- Fry the ossobuco on each side in the oil until browned. Fry the onions, ginger, garlic, five-spice, star anise, cinnamon stick and chilli flakes in the same pan then tip this into a large shallow casserole. Sit the ossobuco on top. Mix the sugar with the soy sauce, tomato purée and beef stock and pour this over. Bring to the boil, cover and simmer for two hours or until the ossobuco is tender. Take the lid off and simmer for a few minutes if the sauce is too thin. Serve with rice and Asian greens.
OSSOBUCO
The name means bone with a hole, and what you get is slices of veal knuckle (veal shin) with the bone marrow intact. This gives any recipe you cook with ossobuco an unbelievably rich flavour and a glossy sauce. Generally, when a recipe calls for ossobuco, it comes from veal with the most common recipe being Italian, where it is simmered in a tomato sauce and sprinkled with gremolata.
Recipe from olive magazine, March 2012.
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http://www.bbcgoodfood.com/recipes/2010642/
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Ingredients
- 4 large pieces of veal, pork or beef ossobuco
- 1 tbsp oil
- 2 onions , chopped
- 50g ginger , peeled and sliced
- 2 garlic cloves , sliced
- 1 tsp Chinese five-spice powder
- 3 star anise
- 1 cinnamon stick
- ½ tsp chilli flakes
- 80g light muscovado sugar
- 6 tbsp soy sauce
- 1 tbsp tomato purée
- 300ml beef stock
- rice and Asian greens, to serve (optional)
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Difficulty and servings
Serves 4
Preparation and cooking times
Ready in 3 hrs
Ingredients
- 4 large pieces of veal, pork or beef ossobuco
- 1 tbsp oil
- 2 onions , chopped
- 50g ginger , peeled and sliced
- 2 garlic cloves , sliced
- 1 tsp Chinese five-spice powder
- 3 star anise
- 1 cinnamon stick
- ½ tsp chilli flakes
- 80g light muscovado sugar
- 6 tbsp soy sauce
- 1 tbsp tomato purée
- 300ml beef stock
- rice and Asian greens, to serve (optional)
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