Weekend Cuisine: Naan and Ossobuco.

Weekends are when most of us go all out when cooking, and take our time trying out those drawn out recipes right? Here is one recipe you can try that is sure to be a hit.

Beef shank is one of those cuts that takes and needs time to prepare. I am not a big fan but my family loves it. I usually do the easy way with vegetables and wine, dump in the instant pot and let it cook. But this recipe is a stove top one and though it doesn’t get to the fall apart tenderness that the pressure cooker makes it, it is still tender, full of flavour and you can skip the wine.

These are all the ingredients you need. You can use your preferred spices. I used some mixed spices, cumin and black pepper

Ingredients;

  • 1/2 cup of plain flour, mixed in a plate with 1/2 tsp of black pepper and salt
  • 4 beef shank pieces
  • 2 tbsp cooking oil
  • 3 onions, sliced
  • 5 tomatoes, chopped
  • 3 garlic cloves, crushed
  • 1 tbsp tomato paste
  • I cup water or beef broth
  • 1 tsp mixed spices
  • some chopped coriander
  • 1 lemon

Method.

Heat a large sauce pan and add one tablespoon of oil. Coat each shank with flour lightly until well browned. Set aside

In the same pan, add the other tablespoon of oil and and sauté your onions till soft. Add the garlic, mix well, then add the tomato paste and your mixed spices. Mix well and you can add a little water so that the mixture doesn’t burn.

Once the paste is cooked a bit, add the browned shanks in a layer in your pan. Don’t stir, then add the chopped tomatoes on top.

Add the tomatoes on top of the shanks and reduce the heat.

Add the water or broth or wine if using any. One cup only. Bring to the boil then reduce the heat to low and cover. Let it simmer for 2 hours until the sauce is thick and the meat is ready and tender.

Grate the lemon rind and mix with the coriander, then sprinkle just before serving.

Now ready to serve, the sauce is thick and the meat is tender almost separating from the bone.

You can serve with your starch of choice, I served with a no yeast naan bread and jeera rice. The naan bread recipe is from here. For the rice, I parboiled it then once drained and cooled, add to a pan with a tsp of ghee and cumin seeds, mix gently and let the rice heat through. Add some chopped coriander and remove from heat.

You can now serve your dish as you wish. Bon Appétit!

Final plate: A delicious weekend meal!

5 thoughts on “Weekend Cuisine: Naan and Ossobuco.

  1. Pingback: Pasta and Instant Pot Ossobuco Sauce. | MY KAMPALA NOTEBOOK

  2. Pingback: All Pumpkin Pasta! | MY KAMPALA NOTEBOOK

  3. Pingback: Curried Beef Shanks. – MY KAMPALA NOTEBOOK

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