Beef Shank Curry

Name: How to cook Beef Shank Curry - cookcic.com
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4 servings
Cuisine: Us

Introduce

Chef :

Hiroko Liston

Beef Shank Curry

In Melbourne, Italian ‘Osso Bucco’ cuts from Beef are widely available. Since I discovered that the ‘Osso Bucco’ cuts are the same meat that I used to cook for ‘Oden’, a popular Nabe (Hot Pot) dish in Japan, I am loving to cook ‘Osso Bucco’ cuts in Japanese way. This ‘Beef Shank Curry’ is easy to cook, but it takes time. I think it’s totally worth it.

Ingredient

Food ration :

4 servings

1-1.2 kg

Beef Shank ‘Osso Bucco’ Cuts *including bones

thumb-size Ginger *sliced

2 cloves

Garlic *crushed

2 tablespoon

Oil

large Onions *finely sliced or chopped

550 ml

Broth that was used to cook Beef Shank

90-100 g

Curry Roux

Servings Freshly Cooked Rice

Cooking instructions

* Step 1

Place Beef Shank cuts in a pot, cover with plenty Water, add Ginger and Garlic, and bring to the boil. Skim off the scum, then simmer over low heat for 1 to 1 & 1/2 hours. You may wish to cook in a pressure cooker following the pressure cooker’s instruction.

* Step 2

When Beef Shank cuts are well cooked, the meat will come off the bone. Remove the bone and remove the fat on the surface. Cut or tear the meat into chunky pieces and transfer to a plate.

* Step 3

Heat Oil in a large saucepan or pot over medium heat, cook Onion until caramelised or nicely browned.

* Step 4

Add Broth that was used to cook Beef Shank, and bring to the boil. Add Curry Roux blocks and Beef pieces, stir to combine, and simmer on a low heat for a few minutes. Add extra Broth if too thick.