A hearty dish that is full of flavour. Osso buco is literally “bone with a hole” in Italian and my secret ingredient is…red curry paste. Don’t clutch your pearls at me! The red curry gives this a boost of magic. I served this with cauliflower mash but serve with risotto or polenta if that’s more your style.

Osso Buco in Red Wine Sauce (with a secret ingredient)

20 mins prep | 2 hours 45 mins cook
Difficulty: Medium | Serves 4

INGREDIENTS
1kg Osso buco (shin on bone)
1 tablespoon Dijon mustard
½ cup plain flour
1 teaspoon salt
½ teaspoon ground black pepper
2 tablespoons olive oil
1 onion, diced
2 carrots, diced
2 celery stalks, diced
4 cloves garlic, chopped
1 teaspoon dried thyme
2 tablespoons red curry paste
1 cup dry red wine
2 cup beef or chicken broth
400g can diced tomato
1 cauliflower, cut into florets
2 tablespoons butter
2-4 tablespoons milk or cream
¼ cup parmesan cheese

PREPARATION

1. Preheat oven to 160°C.
2. Pat the osso buco dry with a paper towel and brush meat with Dijon mustard. In a bowl, combine the flour, salt and pepper. Dredge the osso buco in the seasoned flour.
3. Place a casserole dish or dutch oven onto medium heat and add oil. Sear osso buco (one piece at a time) on both sides for 2-3 minutes until browned. Transfer to a plate and set aside.
4. In the same pan, add onion, carrot, celery and cook on medium for 5 minutes until softened. Add garlic, thyme and curry paste and cook for 2 minutes until fragrant. Add in wine and simmer for 2 minutes, scraping the pan to incorporate the fond (brown bits). Stir in broth and tomatoes and bring to simmer.
5. Place the browned osso buco back into the dish, ensuring the meat is covered by liquid and vegetables. Place the lid on the dish and cook in the oven at 160°C for 2 ½ hours until tender.
6. To make the cauliflower mash, bring a large saucepan of water to a boil. Add cauliflower and boil for 10 minutes. Drain and stand for 2 minutes so that cauliflower dries off. Melt butter with milk or cream in the saucepan and add the cauliflower back into the pan. Run through with an immersion blender until smooth. Stir in parmesan. Season with salt and black pepper to taste. Serve with osso buco.

This recipe was created for Greenlea Butcher Shop.