Hot and sour veal osso bucco
“These hearty meals with a twist warm the bellies of travellers to the Victorian Alps. Stay home and enjoy them instead.”
- 6 shallots
- 6 garlic cloves
- 3 birds eye chillies
- 2 tbsp turmeric root, grated
- 50ml water
- 1kg veal osso bucco
- 150ml tomato paste
- 100g tamarind, wet to a paste and passed through a sieve
- 45g palm sugar, shaved
- 6 kaffir lime leaves
- 1 lemongrass stalk, chopped
- 1 galangal knob, sliced
- 500ml veal stock
- mashed potato to serve
A hearty, nourishing and comforting dish with strong flavours. Great for winter - but really, there is nothing stopping you from enjoying this dish any time of year.
Method
· Place the shallots, garlic, chillies, turmeric and water in a food processor and blitz to a paste. Rub into the osso bucco and marinate for 6 hours.
· Bring the tomato paste, tamarind, palm sugar, lime leaves, lemongrass, galangal and veal stock to the boil and pour into a roasting tray. Add the meat, cover with foil and cook in an oven at 200 C for 50-70 minutes until tender. (Cooking time will depend on how young the osso bucco is.)
· Remove veal from the pan. Strain the braising liquid, reduce to a sauce consistency over medium to high heat, and adjust seasoning.
· Serve osso bucco in the strained sauce with mashed potato.
Serves 4
