Osso Buco Buttermilk Curry
Recipes for Home and Restaurant
by Nadine Lloyd
2 kg (4.4lb.) Osso Buco – cut into medium chunks
600ml (3 cups) buttermilk
1 large brown onion – halved & thinly sliced
3 medium green celery sticks – trimmed & sliced
4 large cloves garlic – crushed
1 large thumb-sized piece of fresh ginger – peeled & finely grated
1 long red chilli – finely crushed
2 whole dried bay leaves
2½ tablespoons spicy curry powder
1½ tablespoons beef stock powder
Fine salt and pepper to season
¾ cup water
4 medium potatoes – washed & quartered
2 large carrots – trimmed & cut into medium chunks
1 tablespoon cornflour (corn starch) – whisked through ¼ cup cold water
½ bunch fresh coriander – roughly torn to garnish (optional)
2 cups white rice – cooked according to packets instructions
Using a large bowl, fold the onion, celery, garlic, ginger, chilli, bay leaves, 2 tablespoons curry powder, 1 tablespoon beef stock, salt, and pepper through the buttermilk.
Stir until fully incorporated.
Fold the Osso Buco through the buttermilk mixture. (Make sure to fully coat in the buttermilk marinade)
Cover and refrigerate for 2 hours, or overnight.
Place the meat and buttermilk mixture into a large non-stick saucepan or slow cooker.
Stir through ¾ cup water.
Cover and slowly cook on medium-low for 2-3 hours, or just until the beef has softened.
Using a separate medium-large bowl, toss the potatoes and carrots through the remaining curry powder and beef stock powder.
Season with salt and pepper to taste.
Add seasoned potatoes and carrot pieces to the curry.
Cover and slowly cook for a further 1 hour, or just until the potato has softened.
In a small bowl, whisk the cornflour through ¼ cup cold water.
Evenly stir through the curry sauce.
Stir occasionally until the sauce has thickened and the flour has cooked out.
Garnish with fresh coriander.
Serve over a bed of freshly cooked rice.