Ingredients
- 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
Method
- Sear ossobuco in a heavy bottom pan until browned, remove and set aside
- Add shallots, ginger & garlic and cook for 2mins
- Next, add curry paste and cook for 5mins
- Stir in the flour and cook for a further minute
- 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
- Remove from oven and remove ossobuco from pot
- Add coconut milk, fish sauce & sugar and simmer for 8-10mins or until sauce is at desired consistency
- Add Ossobuco back in for a couple minutes and serve with rice
Tips/Tricks
- 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