This is another way to make Ossobuco. I’ve already shared two other recipes on how I prepare this cut of meat here as a pasta sauce and here with some lovely naan. Definitely worth a try too.
The difference with this recipe is it has more of a curry flavour, which I like. You can add chili powder if you like your food hot but if the kids will eat it, just leave it out.
2 chopped Onions, 3 chopped tomatoes, 1 tbsp ginger garlic paste. I bunch of coriander stalks and leaves, 4 beef shanks medium size. For the spice rub I used Black pepper, salt, ground coriander seeds and cumin, turmeric and a small pinch of nutmeg. Other spices used are bay leaves, black mustard seeds and cumin seeds
Dry the beef shank then apply the spice rub liberally. Heat oil in a large pan on high heat. Sear them till brown and set aside.
In the same saucepan, add more oil if needed. Then add the cumin and mustard seeds. Then bay leaf and toasted coriander seeds. Add the onion and let them cook till soft and a bit browned. Add the ground spices and ginger garlic paste. Mix well. Add the tomato, purée and the coriander stalks. Add the seared shanks and stock or a cup of water. Cover and let simmer for 2 hours till cooked and tender. Once it’s ready and softened to your liking, garnish with the coriander leaves. Falling off the bone tender…. yum!Look at how lovely the meat looks, and the sauce is a beautiful colour and full of flavour. Some tasty flatbread (I had methi naan ) is the best to scoop the sauce with and makes the perfect accompaniment to this curry.
You can have this with mashed potatoes, matoke, mushenye (mashed sweet potatoes and beans, chapati or rice too. It’s up to you.
Try it and enjoy a new curried way of having your beef shanks. Yum!
MY KAMPALA NOTEBOOK 
Yes will also try this way.
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Please do and let me know how it turns out. 🤗
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hata sisi tutajaribu Hapa Kabalagalaaa
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