Name: Massaman Osso Bucco
Prep time: 20 min
Cook time: 500 min
Total time: 520 min
Yield: 4
Cuisine: thai
Ingredients: 2 tbs oil; 2 onions sliced; 400 g potatoes peeled cut into chunks; 4 veal osso bucco; 1/2 cup massaman curry paste; 270 ml coconut milk; 1 cup Chicken Style Liquid Stock; 1 tbs tamarind paste; 2 tbs brown sugar; 2/3 cups peanuts toasted; 1 cinnamon stick; 1 tbs fish sauce; 1 lime juiced; 1 handful coriander leaves *to serve; 4 lime wedges *to serve

by Greer Worsley Last updated on 09/17/2019

Flavour-filled and deeply warming, nothing beats a mild massaman curry on a chilly night. This slow cooker version uses osso bucco, or beef shin, and will set mouths watering as it simmers away. - Greer Worsley

Ingredients

2 tbs oil
2 onions sliced
400 g potatoes peeled cut into chunks
4 veal osso bucco
1/2 cup massaman curry paste
270 ml coconut milk
1 cup Massel* Chicken Style Liquid Stock
1 tbs tamarind paste
2 tbs brown sugar
2/3 cups peanuts toasted
1 cinnamon stick
1 tbs fish sauce
1 lime juiced
1 handful coriander leaves *to serve
4 lime wedges *to serve

*Massel is recommended by Australia's Best Recipes

Method

Step 1

Heat 1 tbs oil in a frypan over medium heat. Cook the onions, stirring often, for about 6 minutes until they are soft and starting to caramelise. Transfer to a slow cooker and top with potatoes.
Step 2

Heat remaining oil and brown off meat in batches, adding to slow cooker as it is done.
Step 3

Fry massaman paste in the same pan for 1-2 minutes to release flavours. Pour in coconut milk and stock, and bring to the boil. Stir through tamarind and sugar, then pour over meat in slow cooker. Add peanuts and cinnamon and cook on high for 4 hours or low for 6-8 hours. When meat is tender and falling apart, stir through fish sauce and lime juice.
Step 4

Serve curry with rice, coriander leaves and lime wedges on the side.

Recipe Notes

from Australia’s Best Recipes team

You could toss everything in the slow cooker as is, but it’s worth taking the extra time to cook the onions, brown off the meat and fry the curry paste - the finished flavour will be greatly enhanced.

Choose firm boiling potatoes rather than the mashing varieties - you want them to hold their shape as they cook.

You can substitute 2tbs of brown sugar for 50g palm sugar.

Choose a good quality curry paste.

You may find there is quite a lot of oil when the curry is cooked. You can spoon this off and discard it.

This recipe was created and photographed by Greer Worsley for Australia's Best Recipes.

If you like the sound of this recipe, you might also like this Chicken Curry.