Asian osso bucco

Asian osso bucco

Serves: 4  |  Preparation time: 15mins   |   Cooking Time: 135mins


  • 4 large meaty pieces farm88 yearling beef osso bucco (300g-350g each)
  • ¼ cup (40g) plain flour, seasoned
  • 1 tbsp vegetable oil
  • 4cm piece fresh ginger, peeled, thinly sliced
  • 6 star anise
  • 160ml (2/3 cup) teriyaki marinade
  • 1 tsp Sichuan peppercorns, lightly crushed
  • 1 long red chilli, deseeded, finely chopped + extra, sliced, if desired
  • 450g family-sized microwave brown rice, to serve
  • Asian greens, to serve


  1. Preheat oven to 150°C (130°fan-forced). Pat osso bucco dry with paper towel. Place flour in a large snap lock bag, add beef and toss to coat. Heat oil in a large casserole dish over medium-high heat. Cook meat for 2-3 minutes each side or until browned all over.
  2. Add ginger, star anise, teriyaki marinade, peppercorns, chilli and enough water to just cover the meat. Season with pepper, cover and cook in oven for 2 hours-2 hours 15 minutes or until meat is tender and just coming off the bone. Remove meat from sauce and set aside on a plate loosely covered with foil. Place sauce over medum-low heat and simmer for 10 minutes or until sauce slightly thickens.
  3. Prepare rice according to packet instructions.
  4. Serve osso bucco with sauce, rice, steamed Asian greens and extra chilli, if desired


  • Coating the beef in flour and browning first will add extra flavour to the dish.
  • Beef cheeks would also work well in this recipe.For less heat omit the chilli and sichuan pepper.
  • Skim any excess oil from the top of the sauce prior to simmering.
Results may vary.