This delicious and fragrant beef dish is best served up with steamed rice and a coriander garnish. 


  • 4 x 200gm osso bucco

  • 2 teaspoons ginger paste

  • 2 teaspoons garlic paste

  • 2 teaspoons turmeric

  • 3 fresh bay leaves

  • 175gm onion (sliced)

  • 4 tablespoons sunflower oil

  • 6 green cardamom pods (pounded)

  • 1 1/4 tablespoons of ground fennel seeds

  • 1/2 teaspoon of ground ginger

  • 4 red scotch bonnet chillies (or 1 if you don’t like the heat)

  • 100gm cottage cheese

  • 400gm tin of chopped tomatoes (drained)

  • 300ml water 


  • 1.

    Combine the garlic, ginger, turmeric and bay leaves thoroughly with the osso bucco in a bowl. Allow the meat to marinate whilst you prepare the remaining ingredients

  • 2.

    Gently fry your sliced onions in two tablespoons of sunflower oil until soft and translucent. Add the cardamom pods, ground fennel seeds and ground ginger, and cook gently for a further 5 minutes until the onion mixture is aromatic

  • 3.

    In a food processor, puree the chillies with the remaining oil. Add the onion mixture, cottage cheese and tomatoes, and puree until smooth. Combine with the marinated meat, then add the water and mix

  • 4.

    Place the mixture into a slow cooker or casserole dish. Make sure the mixture is evenly spread, and the meat is lying flat so that they stay intact. Place into a preheated oven at 160 C, and cook for 2 hours or until tender. Allow longer for your slow cooker

  • 5.

    Serve with simple steamed rice and coriander as a garnish

Nutritional information

Nutritional analysis per serving (4 servings)

  • Energy 213kj
  • Fat Total 15g
  • Saturated Fat 2g
  • Protein 5g
  • Carbohydrate 15g
  • Sugar 7g
  • Sodium 217mg

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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Top Tips

  • When buying the Osso Bucco, make sure that you get four even sized pieces with a generous marrow bone. This will ensure even cooking
  • This dish can be prepared the evening before, as it will benefit from spending longer in the marinade
  • Serve with a cheat’s raita, by combining shop bought tzatziki with chopped red onion, lemon juice and mint


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