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Osso Buco with peas

Osso Buco with peas

The veal is beautifully complimented by the heat and the freshness of the Satay blend.


  • 4 slices of veal shank
  • 2 tbsp Satay Spices, ground
  • 2 tbsp flour
  • 4 tbsp olive oil
  • 3 Spanish onions, quartered
  • 20 rehydrated shiitake mushrooms
  • 2 tbsp ginger, chopped
  • 2 tbsp sage
  • 1 tbsp dark soya sauce
  • ¼ cup Madeira or sherry or white wine
  • 1¼ cups of canned tomatoes
  • 2 cups of shelled peas
  • 1tsp grated lemon zest


  1. 1

    Season the shanks with the spices then flour both sides.

  2. 2

    Heat a frying pan on medium heat and brown the shanks in the oil (3–4 minutes per side).

  3. 3

    Remove the shanks and place in a roasting pan.

  4. 4

    Brown the quartered onions, add them to the roasting pan with the veal and place in the oven at 400ºF (200ºC) for 30 minutes.

  5. 5

    At this point prepare the sauce. Discard the shiitake tails and sauté the caps in a pan (1–2 minutes per side). Add the ginger, sage, soya sauce and Madeira, cook for 2 minutes more, then add the tomatoes and ½ a cup of water.

  6. 6

    Let simmer on low heat for 5 minutes, then set aside.

  7. 7

    Pour the sauce over the shanks after they have baked for 30 minutes and cover with aluminum foil. Lower the heat to 325ºF (160ºC) and braise until tender (1–1½ hours).

  8. 8

    Add the peas and lemon zest to the roasting pan and mix well. Re-cover and cook 15 minutes more.

  9. 9

    Remove from the oven and let rest for 30 minutes before serving.