Osso Buco with peas
The veal is beautifully complimented by the heat and the freshness of the Satay blend.
Ingredients
- 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
Method
-
1
Season the shanks with the spices then flour both sides.
-
2
Heat a frying pan on medium heat and brown the shanks in the oil (3–4 minutes per side).
-
3
Remove the shanks and place in a roasting pan.
-
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
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
Let simmer on low heat for 5 minutes, then set aside.
-
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
Add the peas and lemon zest to the roasting pan and mix well. Re-cover and cook 15 minutes more.
-
9
Remove from the oven and let rest for 30 minutes before serving.
