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Spicy Asian veal

  • 4servings
  • 120minutes

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Source: food.ninemsn.com.auReport recipe

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Nutrition Info . . .

NutrientsProteins, Lipids, Carbohydrates, Cellulose
VitaminsA, B1, B2, B3, B6, B12, H, C, D, E
MineralsSelenium, Zinc, Copper, Iodine, Fluorine, Calcium, Potassium, Magnesium, Chlorine, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. peanut oil, 1 tablespoon

  2. veal osso bucco, 1kg

  3. red onions, 2, chopped

  4. garlic, 1 clove, crushed

  5. Thai red curry paste, 1/4 cup

  6. zucchini, 2, sliced

  7. coconut cream, 400ml can

  8. beef stock, 1 cup

  9. fish sauce, 2 tablespoons

  10. lime juice, 1 tablespoon

  11. steamed rice, lime wedges, coriander leaves, sliced chilli,

  12. to serve

Instructions Jump to Ingredients ↑

  1. Heat half oil in a flameproof casserole dish on high. Brown meat 4-5 minutes, turning once. Transfer to a plate.

  2. Saute onion and garlic in same pan 2-3 minutes. Stir in curry paste. Cook, stirring, 1 minute, until fragrant. Add zucchini. Cook stirring, until well-coated.

  3. Stir in coconut cream, stock and fish sauce. Bring to the boil. Reduce heat to low. Return meat to pan, simmer, covered, 1½-2 hours, until very tender. Stir in juice. Serve with rice, lime, coriander and chilli.

  4. TOP TIP You could add 1 thickly sliced red capsicum and 1 sliced carrot with the curry paste in step 2.

  5. If you prefer, shred meat from bone before serving.

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