Tomato-Infused Five-Spice Bell Pepper Osso Bucco
Fall-off-the-bone beef shanks braised in a slow cooker with a fragrant infusion of Chinese spices and the added tanginess of tomato. This mouthwatering Osso Bucco recipe is a delightful fusion of Italian and Chinese cuisines, resulting in a tender meat dish with a rich tomatoey twist that will leave you craving for more.
ingredients
- 4 beef shanks (about 1 ½ - 2 lbs)
- 2 tablespoons olive oil
- 1 onion, finely chopped
- 3 cloves garlic, minced
- 1 tablespoon ginger, grated
- 1 bell pepper, sliced
- 2 star anise
- 1 cinnamon stick
- 1 teaspoon Chinese five-spice powder
- 2 tablespoons soy sauce
- 1 cup beef broth
- 1 ½ cups tomato sauce
- 1 tablespoon brown sugar
- Salt and pepper, to taste
- Fresh cilantro or green onions, for garnish
steps
- 1.
In a large skillet, heat olive oil over medium-high heat. Brown the beef shanks on all sides, about 3-4 minutes per side. Remove and set aside.
- 2.
In the same skillet, sauté the chopped onion, garlic, ginger, and bell pepper until fragrant, about 2-3 minutes. Transfer the onion mixture to the slow cooker.
- 3.
Add star anise, cinnamon stick, Chinese five-spice powder, soy sauce, beef broth, tomato sauce, brown sugar, salt, and pepper. Stir well to combine.
- 4.
Place the browned beef shanks into the slow cooker, making sure they are fully submerged in the tomato-infused liquid.
- 5.
Cook on low heat for 6-8 hours or high heat for 3-4 hours, until the meat is tender and easily falls off the bone.
- 6.
Once ready, remove the beef shanks and skim off any excess fat from the cooking liquid.
- 7.
Serve the Osso Bucco over a bed of creamy mashed potatoes or polenta, spooning some of the tomato-infused Chinese aromatic sauce over the meat. Garnish with fresh cilantro or green onions for an extra burst of flavor.
