Lemongrass and Ginger Veal Stew

Tuck into this flavourful stew with tender veal, the sweetest carrots, potatoes and oyster mushrooms. This aromatic dish is a hearty and comforting choice for sharing with the whole family, perfect for any occasion.

  • Lemongrass and Ginger Veal Stew
  • Thuy Pham

Cooking time: 230 minutes including prep

Serves 4

Equipment

  • Chopping board
  • Knife
  • Cast iron pot/casserole dish
  • Small bowls
  • Large bowl

Ingredients

  • 2 Veal Osso Bucco (approx. 550-600g)
  • 4 pinches salt
  • 2 tsp sesame oil
  • 150g carrots
  • 200g baby potatoes
  • 200g oyster mushrooms
  • 4 cloves garlic, crushed
  • 2 lemongrass stalks, crushed
  • 1 cinnamon stick (approx. 10g)
  • 6 whole star anise
  • 2 large shallots, thickly sliced
  • 50g fresh ginger, sliced and crushed
  • 2 stems of spring onion, halved
  • 2 red peppers, whole
  • 1 litre coconut juice

For the corn flour mixture:

  • 1 tbsp cornflour
  • 3 tbsp water

For the seasoning:

  • 1 tbsp ground coriander
  • 2 tbsp tomato purée
  • 1 tsp salt (adjust to taste)
  • 2 tsp sugar
  • 1 tsp fish sauce
  • 1 tsp crushed peppercorns
  • 4 tsp paprika
  • 1 tsp chilli powder (adjust to your spice preference)

Method

  1. Preheat the oven to 160°C. Wash the potatoes, carrots and mushrooms. Season the meat with salt and sesame oil, then set aside.
  2. Heat a large cast iron casserole dish over medium-high heat on the hob. Brown the spices (shallots, garlic, lemongrass, ginger, star anise, and cinnamon) until light brown. Remove and set aside in a bowl.
  3. In the same pot, add more oil if needed. Fry veal on both sides for 2 minutes, then add the browned spices back. Pour in coconut juice.
  4. In a small bowl, add all seasonings and stir, then pour into the casserole dish. Put it in the oven for 1.5 hours.
  5. Add the potatoes and carrots, then return to the oven for an additional 30 minutes.
  6. Take out, add the mushrooms and cornflour mix, then cook for another 10 minutes.
  7. When ready to serve, add fresh chillies and spring onions. Heat it on the hob if needed.
  8. It’s ready to serve! It’s best served with a freshly baked, crispy baguette and cream cheese, rice or noodles. Enjoy!
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