
Servings
4
Prep Time
30 minutes
Ingredients
-
4 pieces Osso bucco
4C chicken or beef stock
1T curry powder
4ea garlic clove
1/2 onion (rough chopped)
1 carrot (rough chopped)
1 celery stalk (rough chopped)
1 ea lemon grass
1 T tomato paste
1/2 C diced pineapple
1/4C diced tomato
1/8C diced red onion
Juice of 1 lime
2t chopped cilantro
Pinch of salt
1T canola oil (vegetable oil)
Directions
For the Osso Buco
Season the Osso Buco with salt and half of the curry powder.
In a small stock pot , heat the oil to medium high and sear the Osso Buco on all sides and set aside.
With the pot still on medium high, add the garlic, onion, carrot, celery, lemon grass, and tomato paste. Once fragrant, place the Osso Buco back in the pot. Add the rest of the curry powder and stock. Bring to a boil and then cover and place in oven at 300F for 3 hours.
Once cooking is finished allow to cool in liquid or serve immediately.
For the pineapple pico
In a bowl , Combine diced pineapple , red onion, lime juice, chopped cilantro , and pinch of salt
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