Dick and Dave's Osso Bucco with a Thai Twist

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You will need;

1. 1 kg of veal shanks sawn as 6 pieces

2. A couple of carrots and a couple of parsnips chopped into chunky pieces

3. A couple of cloves of garlic, chopped up

4. A couple of chillies, keep the heat modest so you can enjoy the wine!

5. A cup of chopped coriander

6. A tin of quality Roma tomatoes

7. 1 litre of good stock (chicken or vegetable from the supermarket is fine but if you have the time to make your own all the better)

8. 1 cup of outstanding white wine (we use Gargoyle Fiano)

9. A couple of lemon grass stems finely sliced

10. A smallish piece of ginger chopped finely (substitute with Galangal if you can find it)

11. An orange and lime – you need the zest and the juice

12. Two red capsicums

13. An onion chopped roughly

14. Some fresh green herbs – parsley or Mexican/French tarragon is good

 

Then….

 

1. Brown the veal pieces in a pan with oil, its best to do this and then keep the pieces on their side in the bottom of a deep pot so they retain the marrowbone – yum! Deglaze the original pan and add juices to the main deep pot.

2. Brown the onions and place in with the veal.

3. Throw in the carrot and parsnip chilies and garlic.

4. Top with the tomato, stock and wine and simmer for 60 minutes.

5. Bake the capsicums and peel off the skins, cut into strips and add to the pot along with the lemon grass, ginger, coriander and zest. Simmer for a further 60 minutes then stir in the orange and lime juice.

6. Set aside to cool. Fridge overnight. The gelatine from the veal will allow the dish to set.

7. Out of the fridge and remove the fat that is set on top. The thin layer of fat will be quite solid and can be scrapped off and discarded.

 

Warm up and serve into bowls with some creamy polenta, a bit of crusty bread and a glass or two of Sangiovese. YUM!!