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Osso Buco with Asian Flavors

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  • Servings: 4


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KEY: Fall, Winter, Master Cook, Braising, Dinner Party, New Year's Eve, Asian, Italian, Make Ahead

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  • 1/4 cup vegetable oil
  • Four 1-pound pieces of veal shank
  • Salt and freshly ground pepper
  • 4 garlic cloves, smashed
  • 2 tablespoons sugar
  • 1 medium onion, finely chopped
  • 1/4 cup chopped fresh ginger, plus 2 tablespoons finely slivered
  • 20 cilantro sprigs with roots, plus cilantro leaves for garnish
  • 4 star anise pods
  • 2 tablespoons Szechwan peppercorns
  • 1 teaspoon crushed red pepper
  • 3 cups water
  • 1 cup dry sherry
  • 1/2 cup soy sauce
  • 2 large scallions, thinly sliced

How to make this recipe

  1. Preheat the oven to 325°. Heat 2 tablespoons of the oil in a large enameled cast-iron casserole. Add the veal shanks, season with salt and pepper and cook over moderately high heat until browned, about 4 minutes per side. Transfer the shanks to a plate and discard the oil.
  2. Add the remaining 2 tablespoons of oil and the garlic, sugar, onion and chopped ginger to the casserole and cook over low heat until the onion is deeply browned, about 7 minutes. Add the cilantro sprigs, star anise, Szechwan peppercorns and crushed red pepper and cook for 1 minute. Add the water, sherry and soy sauce and bring to a simmer. Return the veal shanks to the casserole and bring to a simmer. Cover and braise in the oven for about 3 hours, or until the veal is very tender.
  3. Transfer the shanks to a platter and cover with foil. Strain the sauce and return it to the casserole. Simmer over low heat until very flavorful, about 5 minutes. Add the slivered ginger and the veal shanks, season with salt and pepper and bring to a simmer. Transfer the shanks to shallow bowls and spoon the sauce on top. Sprinkle with the scallions and cilantro leaves and serve.
Contributed By Published February 2003

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