Ossobuco, oriental variant

Ingredients for 4 servings:

• Leg(s) (beef shank), total 1-1.2 kg
• 1 orange(s) (juice orange), organic
• 4 star anise
• 1 tbsp sunflower oil
• 1 tbsp peanut oil
• 1 tbsp allspice berries
• ½ tsp cinnamon
• 1 tsp garam masala
• 2 cloves, crushed
• ½ tsp ginger powder
• ½ tsp mild Indian curry
• 200 g natural yogurt
• 2 chili peppers
• 3 sprigs mint, fresh
• 1 tbsp oil, flavored, e.g. lemonized rapeseed oil
• ½ liter beef broth
• 4 onions
• 3 cloves garlic
• 3 bay leaves
• 1 tbsp sunflower oil
• 1 tbsp peanut oil
• 2 tbsp butter in pieces
• Salt
• 1 cauliflower
• some finger carrots (baby carrots)

Instructions

Working time approx. 30 minutes; Rest time approx. 6 hours; Cooking/baking time approx. 2 hours; Total time approx. 8 hours 30 minutes

Prepare a spice mix from the crushed allspice berries, cinnamon, garam masala, cloves, ginger, and curry powder. Rub the beef shank slices with this mixture and drizzle with oil. Press the star anise into the meat. Line a container with thin slices of the juicy orange, place the meat on top, and cover with orange slices. Marinate in the refrigerator for at least 6 hours. Heat a pan over high heat and add the oil. Sear the meat. Then season with salt and add the quartered onions and bay leaves. Remove the star anise from the meat and place it in a tea strainer or sieve. Deglaze the meat with the beef broth and simmer gently over low heat for 1.5 hours until tender, stirring occasionally. Add the tea bag or tea strainer containing the anise. In the meantime, prepare a dip from the yogurt, the 2 chilies, and the mint, and drizzle with the aromatic oil. When the meat comes off the bone easily, remove it from the pot. Scoop out the bone marrow and add it to the pot with the finely chopped garlic cloves. Cut the meat into bite-sized pieces. Return the meat pieces, cauliflower florets and carrots to the pot and simmer for another half hour. During this time, place the orange slices on top of the dish and steam them. Do not stir again so that any pips do not slip into the sauce. When the vegetables are cooked, remove the meat pieces and vegetables from the pot and keep warm, puree the sauce until smooth and thicken with the cold butter pieces. Season with salt. Serve with rice.