In Melbourne, Italian ‘Osso Bucco’ cuts from Beef are widely available. Since I discovered that the ‘Osso Bucco’ cuts are the same meat that I used to cook for ‘Oden’, a popular Nabe (Hot Pot) dish in Japan, I am loving to cook ‘Osso Bucco’ cuts in Japanese way. This ‘Beef Shank Curry’ is easy to cook, but it takes time. I think it’s totally worth it.
1 to 1.2kg Beef Shank ‘Osso Bucco’ Cuts *including bones
1 thumb-size Ginger *sliced
2 cloves Garlic *crushed
2 tablespoon Oil
2 large Onions *finely sliced or chopped
550ml Broth that was used to cook Beef Shank
90 to 100g Curry Roux
4 Servings Freshly Cooked Rice
- Place Beef Shank cuts in a pot, cover with plenty Water, add Ginger and Garlic, and bring to the boil. Skim off the scum, then simmer over low heat for 1 to 1 & 1/2 hours. You may wish to cook in a pressure cooker following the pressure cooker’s instruction.
- When Beef Shank cuts are well cooked, the meat will come off the bone. Remove the bone and remove the fat on the surface. Cut or tear the meat into chunky pieces and transfer to a plate.
- Heat Oil in a large saucepan or pot over medium heat, cook Onion until caramelised or nicely browned.
- Add Broth that was used to cook Beef Shank, and bring to the boil. Add Curry Roux blocks and Beef pieces, stir to combine, and simmer on a low heat for a few minutes. Add extra Broth if too thick.
- Serve on a plate with Freshly Cooked Rice.