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Osso Bucco stew is a great winter dish. It goes well with rice, bread, polenta or mashed potato. Star anise and Bay leaves give this stew a wonderful aroma.

Serves 4

  • 2 pieces of Osso Bucco
  • 1 large Spanish onion, sliced
  • 3-4 cloves garlic, crushed
  • 1 small piece of ginger, crushed
  • 2-3 Star Anise
  • 2-3 Bay leaves
  • 2 tomatoes, chopped
  • 3/4 cup kidney beans, soaked overnight (or you can use a can of kidney beans)
  • Salt as desired
  • Pepper as desired
  • 2 tablespoon oil
  • 3 cups water
  • Heat oil on a medium heat in a deep pot.
  • Brown the meat on both sides.
  • Put onion, garlic, ginger, bay leaves and star anise into the pot and fry them for few minutes until the onion gets brown.
  • If you are using the soaked kidney beans, add them now. If you are using canned beans, add it after the meat is half cooked.
  • Add tomatoes and mix it well with the rest of the ingredients.
  • Put water and season it with salt and pepper.
  • Cover the pot, lower the heat to medium low and cook it until the meat falls off the bone. It may take you over an hour.
  • Stir the stew well before serving.
Alternatively, if you want to prepare this dish quickly, you can make it in a pressure cooker. Follow the same process above. It will only take you 20-25 minutes.


    Malar Gandhi said...
    Thats a healthy dish...nice presentation:)
  1. ... on June 8, 2010 at 12:11 PM  
  2. Anonymous said...
    Beautiful looking dish and wonderful choice of ingredients! The Ginger and star anise sound like a great spice combination.
  3. ... on August 2, 2010 at 1:13 PM  
  4. Spoon and Chopsticks said...
    @bistrogerard, Thanks. Yes ginger and star anise certainly adds a great flavour and aroma to this dish.
  5. ... on August 7, 2010 at 8:00 AM  
  6. Anna's Table said...
    Isn't osso buco the perfect winter dish? I like your take on this Italian classic.
  7. ... on January 26, 2011 at 5:12 PM  
  8. Spoon and Chopsticks said...
    @Anna: Thanks. Nothing beats a warm stew in winter.
  9. ... on January 30, 2011 at 10:33 AM  

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