Indian Spiced Osso Bucco

This is quickly becoming one of our favorite comfort food dishes and ideal for a winter warming meal courtesy of our friend Deepak, owner of DesiPDX a food cart located in Portland’s Alberta Arts district serving Local Fare with Indian Flair, combining high quality locally sourced ingredients, Indian spices, and cooking styles from the West and other parts of the world – bringing a modern take to classic Indian family recipes.

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Slow Cooked Indian Spiced Osso Bucco with Beans and Kale

by Deepak of DesiPDX

Osso Bucco is a classic Milanese dish made with veal shanks braised in white wine, spices, and aromatics. This version is a far cry from the classic, with coconut milk, beans, and curry spices. Unlike a traditional osso bucco braise where the shanks are kept whole, I break up the meat into chunks at the end to serve it more as a stew.

Serves 4

Ingredients

1 package (~2.5-3lb) osso bucco – defrosted

1 cup dried beans – I used heirloom Sangre de Toro [1] from Rancho Gordo, but pinto or small kidney beans would work well too.

1 onion, diced
4 cloves garlic – minced
2 Tablespoons of shredded ginger (from a microplane is ideal)
1 Tablespoon tomato paste
1 can full fat coconut milk
1 bunch kale, leaves coarsely chopped, stems finely sliced
8 green cardamom pods, lightly crushed
1 star anise

For masala, mix together following:

1 Tablespoon ground  cumin seed
1 Tablespoon ground coriander seed
2 Teaspoon ground cayenne pepper
1 Tablespoon turmeric powder
1 Teaspoon ground cinnamon

Directions:

Dry osso bucco with a paper towel

Rub each side of osso bucco with 1 teaspoon of masala and 1 teaspoon of salt
Marinate overnight in fridge (minimum of 4 hours if cooking same day)

Remove from fridge 1 hour before cooking

Preheat oven to 250F

Heat 1 Tablespoon of oil on medium-high in a dutch oven or a deep sided oven proof sauce pan

Brown the meat for 10 minutes each side
Remove the beef from the pan and set aside, reduce heat to medium

Add onion, garlic, ginger, and kale stems to pot and cook, stirring frequently, until onions start to turn brown

Add 2 teaspoon of masala and stir fry for 20-30 seconds until spices are fragrant
Add 1 T tomato paste and ¼ cup water and cook stirring for 2-3 minutes, until oil and paste start to separate
Add the beans, 1 cup water, cardamom, and star anise to pan
Bring to a boil and let simmer for 10-20 minutes, until most of the water has evaporated
Add coconut milk and stir together
Nestle osso bucco in bean/onion mixture
Cover with lid or tightly with foil if you don’t have a lid
Cook in oven for 5-6 hours until it reaches desired tenderness

Using two forks pull the meat from the bone and put back into the sauce
Scoop out bone marrow from the osso bucco and stir back into the sauce
Add kale to pan, stir into sauce, and let sit for 4-5 minutes until soft

Salt to taste

Serve with basmati or jasmine rice,
Garnish with cilantro, sliced serrano chilies, red onion, and lime slices

Notes:

– Feel free to use pre-made curry powder if you don’t have the base ingredients to make your own
– You can cook this on the stove top too by just letting the covered pot sit on a low simmer for a few hours.
– In India, the whole spices such as cardamom and star anise are traditionally left in finished dishes and people know not to bite into or swallow them. I suggest fishing them out first to keep people form biting down on them.

[1] https://www.ranchogordo.com/collections/heirloom-beans/products/sangre-de-toro-bean

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