A delicious, flavourful dish made of beef shanks cooked slowly in an oven to until the meat is falling- off- the- bone tender. Not forgetiing the absolute show stopper- the delicous bone marrow. Guaranteed to warm your heart in this cold season.
Muthoni’s Creamy (slow cooking) beef Osso Bucco
Course: Dinner, LunchCuisine: African, Kenyan4
servings10
minutes6
hours300
kcalTender, fall-off-the-bone beef Osso Bucco in a creamy sauce.
Ingredients
1kg Osso Bucco ( about 3-4 pcs. )
2 medium red onions
1 head garlic- crushed
2 inches fresh ginger- crushed
1 tsp dried rosemary leaves
1 tsp dried thyme
1 bay leaf
2-3 carrots chopped.
3 tbsp olive / vegetable oil
500 ml bio non-dairy cooking cream
1 tbsp Royco mchuzi mix ( sauce thickener).
Beef/vegetable broth or plain water – warm
1/2 tsp salt (or less) to taste
Black pepper, cayenne pepper to taste ( optional)
Fresh coriander to garnish.
- Equipment
Cooking pan
large, shallow casserole dish or oven-safe dish
Chopping board & knife
Mortar and pestle
Stove
Oven
Aluminium Foil
Plastic basin or bowl
Blender or deep bowl and spoon.
Directions
- In a medium-sized plastic bowl, wash the Osso Bucco shanks and drain off all excess water.
- Place the shanks on a chopping board, and pat dry with paper towels.
- Take some of the salt and sprinkle it on the Osso Bucco shanks, massaging it into the meat with your hands, making sure to get even coverage on both sides.
- Place the pan on the stove and turn it on to medium-high heat. Add the oil.
- Once the oil is hot but not smoking, carefully place the shanks flat onto the hot pan. Ideally, the pan should be big enough to braise all the pieces at one go.
- Let the beef shanks brown on one side then turn them over and repeat the process on the other side. This may take about 8-10 minutes per side. Set aside on a plate lined with paper towels and cover. Switch off the stove and set aside the pan with leftover oil for use later.
- Preheat the oven to 225 degrees celsius and set the time to the max ( 90 minutes). This is a slow cooker meal so you will need to keep resetting the time whenever the timer goes off until the meat is done.
- Next, chop up all your vegetables and set them aside. Place the pan you used to braise the beef shanks on the stove and switch it on, setting it to medium heat.
- Add the vegetables except for the carrots and coriander and saute them for a few minutes until the onions are translucent. Switch off and set aside.
- Set up the blender and pour the cooking cream inside. Next, add the broth, rosemary, thyme, salt, and spices. You can use plain water if you do not have broth. Blend until evenly mixed. In case you don’t have a blender, mix it all up in a bowl.
- Remove the Osso Bucco shanks from the plate and place them flat on the bottom of the casserole dish. Next, spread the cooked vegetables over the beef shanks and pour the cooking cream/spice mix evenly over the shanks Make sure that the liquid covers the shanks at least 3/4 way.
- Cover the casserole with foil, lifting the sides a little to allow some space for steam to escape.
- Place in the preheated oven and cook for 4-5 hours until the meat is falling off the bone. Reset the timer accordingly and refill the liquid with broth or warm water whenever it evaporates. Add the carrots and coriander 5 minutes before taking it out of the oven and garnish with coriander.
- Serve with ugali and vegetables. Enjoy!
