Indian-Style Osso Bucco

Osso bucco is the ultimate comfort food, with an irresistible elegance about it. This emblematic Italian dish wakes up every sense: remarkably tender veal shanks, slowly braised for hours, bathed in a rich, aromatic sauce where tomatoes, wine, garlic and fresh herbs weave together.

Wanting to surprise the palate, I took the liberty of reinventing this recipe with rousing spices — curry and cumin — and wonderfully velvety coconut cream.
Coconut cream, mind you, not coconut milk: it brings a richness that lifts every mouthful.

This Indian-style osso bucco is more than a dish; it is a comforting journey through rich, vibrant flavours, brimming with vegetables and pulses.

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What you need to make this Indian-style osso bucco:

Veal shanks (osso bucco) — the star of the dish: slowly braised, they turn remarkably tender and practically fall off the bone.
Celery, courgettes, carrots and onions — they build the aromatic base of the braise and give body to the broth.
Curry, cumin and ground coriander — the spices that give this Italian recipe its Indian twist.
Olive oil and butter — used to sear the floured meat and soften the vegetables.
Flour — it coats the osso bucco pieces for a good sear and lightly thickens the sauce.
Red wine — it deglazes the pan and flavours the whole braise.
White beans and peas — these pulses thicken the sauce and make the dish more filling.
Coconut cream — not coconut milk: it's what gives the sauce its distinctive richness.
Salt and pepper — to season to taste.

Why this Indian-style osso bucco must be on your menu!

Almost hands-off: Once the meat is seared and the vegetables deglazed, the dish simmers on its own for over an hour.
Perfect for a Sunday when you have other things to do while it cooks.
Goes with everything: Serve it with rice — jasmine, basmati, white or yellow —, pasta such as spaghetti or rigatoni, or a purée of potato, cauliflower, sweet potato or parsnip.
Plenty of ways to keep dinner varied.
Makes ahead beautifully: It freezes very well once cooled.
Perfect for cooking in bulk and having portions ready for busy nights.
A one-of-a-kind twist: Curry, cumin and coconut cream turn an Italian classic into a comforting dish with an Indian accent.
A flavour combination you won't find anywhere else.

Indian-Style Osso Bucco

Floured and seared veal shanks, braised in red wine with vegetables, then finished with coconut cream, peas and white beans.

Prep 30 min

Cook 2 h

Total time 2 h 30

Course: Main course Cuisine: Italian-Indian Keyword: Indian osso bucco Calories:

Ingredients

Servings: 6 servings

Instructions

Cut the vegetables into small pieces.
Tip some flour onto a plate. Pat the osso bucco pieces dry, then coat them in the flour.
In a large pan, add a drizzle of olive oil and a knob of butter. Let it melt a little.
Add the spices and stir well. Sear the floured osso bucco pieces on all sides. Set aside.
In the same pan, tip in all the vegetables. Stir from time to time: the onions should turn translucent. Add more spice if needed.
Deglaze with the red wine and let it reduce for a few minutes.
Lay the osso bucco pieces on top of the vegetables. Pour in enough water to almost cover the meat. Cover and cook for 1 hr 30.
Lift out the osso bucco pieces. Add the white beans, coconut cream and peas. Simmer for 15 minutes to thicken.
Return the meat and simmer for another 10 minutes. Serve hot.

Nutrition (per serving)

Tips

Use coconut cream, not coconut milk: it is what gives the sauce its richness.
Pat the meat dry before flouring it, otherwise the flour will not stick and the sear will be poor.
The spices go into the fat before the meat: that is how they release their aroma.
Serve with rice, pasta or a purée — potato, cauliflower, sweet potato or parsnip.
Freezes very well once cooled.

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