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

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

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