Ingredients
- Serves 4
Method
- Preheat oven to 150°C (130°fan-forced). Pat osso buco dry with paper towel. Place flour in a large snap lock bag, add beef and toss to coat. Heat oil in a large casserole dish over medium-high heat. Cook meat for 2-3 minutes each side or until browned all over.
- Add ginger, star anise, teriyaki marinade, peppercorns, chilli and enough water to just cover the meat. Season with pepper, cover and cook in oven for 2 hours-2 hours 15 minutes or until meat is tender and just coming off the bone. Remove meat from sauce and set aside on a plate loosely covered with foil. Place sauce over medum-low heat and simmer for 10 minutes or until sauce slightly thickens.
- Prepare rice according to packet instructions.
- Serve osso buco with sauce, rice, steamed Asian greens and extra chilli, if desired.
Tips
- Coating the beef in flour and browning first will add extra flavour to the dish.
- Beef cheeks would also work well in this recipe.For less heat omit the chilli and sichuan pepper.
- Skim any excess oil from the top of the sauce prior to simmering.