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.
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
- Preheat the oven to 160°C. Wash the potatoes, carrots and mushrooms. Season the meat with salt and sesame oil, then set aside.
- 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.
- 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.
- In a small bowl, add all seasonings and stir, then pour into the casserole dish. Put it in the oven for 1.5 hours.
- Add the potatoes and carrots, then return to the oven for an additional 30 minutes.
- Take out, add the mushrooms and cornflour mix, then cook for another 10 minutes.
- When ready to serve, add fresh chillies and spring onions. Heat it on the hob if needed.
- It’s ready to serve! It’s best served with a freshly baked, crispy baguette and cream cheese, rice or noodles. Enjoy!