Ossobuco Red Curry

Prep = 10mins

Cook = 2 – 2.5hrs

Serves 4ppl



  • 4 Beef Ossobuco
  • 4 tbsp Church Farm red curry paste
  • 2 shallots - sliced
  • 3 cloves garlic – crushed
  • 1 inch ginger – grated
  • 400ml coconut milk
  • 1.5L beef stock
  • 1 tbsp flour
  • 1 tsp fish sauce
  • 1 tbsp sugar
  • 2 tbsp oil
  • 1 lime
  • Rice


Optional Garnish

  • Beansprouts
  • Red chilli – finely sliced
  • Coriander
  • Spring onion – finely sliced
  • Crispy shallots



  1. Sear ossobuco in a heavy bottom pan until browned, remove and set aside
  2. Add shallots, ginger & garlic and cook for 2mins
  3. Next, add curry paste and cook for 5mins
  4. Stir in the flour and cook for a further minute
  5. Add in beef stock and seared ossobuco. Cover and cook in the oven @ 170c for 1.5-2hr or until Ossobuco is to your liking
  6. Remove from oven and remove ossobuco from pot
  7. Add coconut milk, fish sauce & sugar and simmer for 8-10mins or until sauce is at desired consistency
  8. Add Ossobuco back in for a couple minutes and serve with rice




  • When slow cooking meat times can vary so best keep an eye on it to see how the meat is coming along
  • Season and sear the ossobuco well before cooking to add flavour – colour = flavour!
  • You can make this in advance and reheat it in the oven at 150c for 20minutes or until ossobuco is warmed through
  • Substitute chicken, beef or fish instead if you aren’t an ossobuco fan! Just edit the type of stock used and only add 500ml if you aren’t slow cooking it 
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