Deep, rich flavours and fall-off-the-bone tender beef osso bucco (shin on the bone) combine to make this a winter-warmer with an oriental twist.
Serves 4600g Osso Bucco (alternatively, you could use diced beef shin or oxtail).
1 tbsp plain flour
A good splash of vegetable oil
5 large cloves of garlic, roughly chopped
8cm piece of fresh
1 small fat red chilli
1 cinnamon stick
175ml light soy sauce
2 tbsp redcurrant jelly
1 tbsp runny honey
500ml beef stock
2 tbsp sherry vinegar
Salt and pepper
1. Preheat the oven to 140°c / 275°f
2. Season the flour with salt and pepper, pat the beef dry then toss it gently in the flour to give it a very light coating.
3. Add a splash of oil to a heavy-based casserole pot and heat over a moderate flame. Once the oil is smoky hot, brown the beef on all sides (you might need to do this in a couple of batches) before removing from the casserole and setting aside.
4. Add the ginger and garlic to the pan, cooking for a couple of minutes until just starting to colour. Add the jelly and soy sauce, stirring until the jelly has melted. Add the star anise, cinnamon stick, honey and beef stock, along with the browned beef. Make sure the beef is almost totally covered by the liquid - add some water or extra stock if not.
5. Cover the pan and put into the oven for 2 to 3 hours, checking it every so often and adding a splash of water if it gets too dry.
6. When it’s ready, the beef will be completely tender and fall apart and the marrow will have melted from the bone into the sauce. Serve with wilted spinach and a simple risotto.