Directions

For the Osso Buco

1. Season the Osso Buco with salt and half of the curry powder.

2. In a small stock pot , heat the oil to medium high and sear the Osso Buco on all sides and set aside.

3. 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.

4. Once cooking is finished allow to cool in liquid or serve immediately.

For the pineapple pico

1. In a bowl , Combine diced pineapple , red onion, lime juice, chopped cilantro , and pinch of salt