Peruvian osso buco
This recipe for osso buco uses ají panca paste instead of tomato paste.
Servings 4
Ingredients
Osso buco
- 4 pieces osso buco (about 1.5 kg)
- 2 tbsp fat of choice (tallow or ghee recommended)
- 2 medium carrots grated
- 2 celery stalks grated
- 1 red onion minced
- 3 garlic cloves minced
- 2 tbsp ají panca paste
- salt and pepper
- 1 cup tomato passata
- 1 cup beef broth
- 1/4 cup white wine
- 1 bay leaf
- 1/4 tsp porcini powder (or minced dried and rehydrated mushrooms)
Cauliflower mash
- 750 g frozen cauliflower
- 5 tbsp butter
- salt and pepper
Instructions
Osso buco
- Heat 1 tablespoon of fat in a heavy-bottomed pot. Brown osso buco and reserve.
- Lower heat, add 1 tablespoon of fat, carrots, celery, onion, garlic and ají panca. Cook until vegetables are soft (5-10 minutes).
- Add meat, season with plenty of salt and pepper, add passata, broth, wine, bay leave and porcini powder.
- Cover and let simmer until tender (about 2.5 hours). Towards the end of the cooking period make the mash (instructions below).
- Remove the meat the pot and, if desired, crank the heat up with the lid off to reduce the sauce.
- Serve with cauliflower mash.
Cauliflower mash
- Steam cauliflower until soft.
- Mash in a food processor, add butter, and season with salt and pepper.