Curry-mango osso buco
Curry-mango osso buco

Preparation time 30 minutes

Total time: 2 hours 20 minutes

Ingredients

  1. 30 mL (2 tbsp.) mild curry paste
  2. 45 mL (3 tbsp.) tomato paste
  3. 1 (tin) 540-mL (19 oz.) tomatoes
  4. 375 mL (1.5 cups) beef broth
  5. 250 mL (1 cup) white wine
  6. 1 chopped onion
  7. 15 mL (1 tbsp.) olive oil
  8. 4 (about 1 kg / 2 lb) veal shanks
  9. 10 mL (2 tsp.) dried basil
  10. 10 mL (2 tsp.) dried oregano
  11. 60 mL (1/4 cup) flour
  12. 15 mL (1 tbsp.) lemon zest (about 1 lemon)
  13. 60 mL (1/4 cup) chopped fresh parsley
  14. 15 mL (1 tbsp.) honey
  15. 15 mL (1 tbsp.) orange zest (about 1 orange)

  1. 500 mL (2 cups) cubed frozen mangoes
  2. To taste, salt and pepper

Directions

  1. In a small bowl, combine parsley with lemon and orange zest. Set aside.
  2. Mix flour, oregano and basil in a shallow dish. Blot veal shanks dry with paper towel and then coat them with flour mixture, shaking off excess. In a large non-stick skillet, heat olive oil over high heat.
  3. Sear veal shanks for 2 minutes on each side, or until browned. Add onion and cook, stirring, for 2 minutes. Add wine, beef broth, tomatoes, tomato paste, curry paste, and honey. Bring to a boil and then reduce heat to low.
  4. Simmer uncovered for 5 minutes; cover and simmer for 1 hour 15 minutes. Add mango cubes. Season with salt and pepper to taste. Cover and continue cooking for 15 minutes, or until meat is tender.

Accompaniment: Vary the side dishes for different styles of cuisine. Serve with polenta for an Italian touch, basmati rice for Indian style,
or couscous for Middle Eastern flavour. Garnish with parsley mixture.

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