Preparation time: 20 minutes (+ 30 minutes marinating)
Cooking time: 2 hours 50 minutes
- 4 x 300g Traditional Osso bucco
- 1/3 cup red curry paste
- 1 tbsp sunflower oil
- 2 eschallots, thinly sliced
- 4cm piece ginger, finely grated
- 2 garlic cloves, crushed
- 1 x 400ml can coconut milk
- 1 ½ cups (375ml) beef stock
- 1 lemongrass stalk, halved, bruised
- 2 kaffir lime leaves
- 2 tbsp fish sauce
- 1 tbsp palm sugar, finely grated
- 350g butternut pumpkin, peeled cut into 3cm pieces
- 2 Japanese eggplant, cut into 3cm pieces
- 175g green beans, trimmed, halved, blanched
- Juice of 1 lime
- Steamed broccolini, jasmine rice, Thai basil, sliced red chillies and lime wedges, to serve
- In a large snap lock bag or shallow glass bowl place the beef and curry paste. Rub to coat and marinate in the fridge for 30 minutes or overnight, if time allows.
- Heat the oil in a large ovenproof casserole dish over medium heat and cook the eschallots, garlic and ginger for 1 to 2 minutes until slightly softened. Add the beef and cook for 3 to 4 minutes or until seared. Add the coconut milk, stock, lemongrass, kaffir lime, 1 tbsp fish sauce and palm sugar and bring to the boil. Reduce to a low simmer, cover surface with a circle of baking paper and cover with a lid or foil. Gently braise for 2 to 2 ½ hours or until meat is tender and falling off the bone.
- Add the pumpkin and eggplant to the curry with 20 minutes cooking time remaining, removing lid.
- Remove from heat and stir through the beans, remaining fish sauce and lime juice.
- Steam broccolini and prepare jasmine rice according to packet directions.
- Serve curry with broccolini and rice. Garnish with Thai basil, sliced chilli and lime wedges, if desired.
- The flavour in the curry will intensify overnight and curry will thicken due to marrow in shin
- You could substitute the beef shin for beef chuck or oxtail
- Thai apple eggplants would be great in the curry and for a healthier option you could substitute jasmine rice with brown rice
Slow cooker directions
- Prepare beef shin as per original recipe up to stage 2 when you will transfer everything into the base of the slow cooker – depending on the slow cooker, you may be able to brown the meat and vegetables off in the base on the stovetop.
- Cook beef in slow cooker for 3 to 4 hours on high setting or 6 to10 hours on low setting, or until beef is tender and falling off the bone.