Oriental style ossobuco and plums

Shank shanks with plums

In our online butcher shop for the recipe:

• 4 beef shanks
• Boiled mix for meat broth

The shanks with plums are a tasty and intriguing southern-style variation of this traditional dish. This recipe adds a sweet and fruity touch to veal shanks, creating a truly unique balance of flavors.

Dried plums are usually softened and cooked with the meat, adding a sweet and slightly acidic flavor to the cooking juices.

This combination creates a delicious harmony between savory and sweet flavors, offering a truly special dining experience.

The shanks with plums are a demonstration of how Italian cuisine is able to surprise with unexpected combinations, giving a dish full of contrasts and nuances of flavor.

Oriental style shanks recipe

The preparation of this dish is medium-long, but the result will repay you for all the efforts put into the kitchen. Wanting to follow the cooking method of the country of origin, we could use the tajine, or a terracotta pan, but we can use any pan we have available. Being of Middle Eastern origin, the proposal sees osso buco with plums and leek combined with boiled rice: the need to tone down the strong and predominant flavors is one of the typical characteristics of the cuisine of this part of the world.

Ingredients for oriental osso buco

• 4 large beef shanks
• 2 large onions chopped
• 2 crushed garlic cloves
• 120 ml of dry white wine
• 300ml beef broth
• 400 g of peeled or chopped tomatoes
• 5 sprigs of thyme, chopped
• 1 bay leaf
• the peel of an orange cut into strips
• half a teaspoon of cinnamon
• half a teaspoon of chili powder
• 2 large leeks cut into thin slices
• 4/5 tablespoons of extra virgin olive oil
• 150 g chopped dried plums (you can use different varieties)
• Salt and Pepper To Taste

To serve

• 120 g of yogurt
• 1 tablespoon chopped fresh parsley
• 1 tablespoon grated lemon zest
• 100 g of boiled rice

Preparation of the shank recipe

Preheat the oven to 180°. Heat 3 tablespoons of oil in a large heavy-bottomed pan. Cook the shanks over a high heat for 3 minutes on each side until evenly browned. Transfer them to a warm serving plate and start preparing the tomato sauce.

Add 2 tablespoons of extra virgin olive oil to the same pan and fry the garlic and onions until tender and golden. Pour in the wine, bring it to the boil, allowing the alcohol to evaporate (it will take 3 minutes).

Add half the broth, tomatoes, thyme, bay leaf, orange zest, cinnamon, chilli, a teaspoon of salt and a little ground black pepper. Stir and bring to the boil again. After 10 minutes, add the shanks to the sauce, stirring to coat the meat. Leave to simmer for 15 minutes.

In the meantime, heat the remaining oil in another pan and brown the leeks cut into slices for at least 4 minutes, stirring often. Then spread them over the tomato sauce.

Using the cooking pan on the heat, transfer the meat and sauce to the oven.

Cover with aluminum foil and bake, leaving to cook for at least 2 hours, using a fork, check the cooking and add broth if necessary.

Remove the pan from the oven, taste, adjust salt and pepper as needed. Serve very hot, distributing 1 tablespoon of yogurt, parsley, lemon zest and boiled rice.

Rich and tasty dish!