Curtis Stone’s Moroccan Osso Buco



Serves 4

2 tbs olive oil
8 osso bucco (veal shanks)
1 onion, chopped
4cm piece ginger, grated
4 garlic cloves, finely chopped
1 tsp ground turmeric
2 tsp ground cumin
1 cinnamon quill
1/2 tsp chilli powder
2 tbs honey
Finely grated zest and juice of 1 orange
400g can chopped tomatoes
2 bay leaves
2 cups (500ml) veal stock* or beef stock
1 kumara, peeled, cut into 3cm pieces
400g can chickpeas, rinsed, drained
1/3 cup chopped flat-leaf parsley leaves
2 tsp extra virgin olive oil
Zest of 1 lemon, plus 2 tsp juice
Couscous, to serve


  1. Preheat oven to 180°C. Heat olive oil in a large casserole over medium-high heat. Season osso buco, then cook, turning, for 7-8 minutes until browned. Remove from casserole and set aside.
  2. Add the onion and cook, stirring, for 2-3 minutes until softened. Add ginger and half the garlic, then cook for 1 minute or until fragrant. Add the spices, honey, orange zest and juice, tomato, bay leaves and stock, then bring to the boil. Return osso buco to the pan. Cover, transfer to oven and cook for 1 1/2 hours.
  3. Add kumara and chickpeas, season and return to the oven. Cook, uncovered, for a further 30 minutes or until meat is tender and the sauce is slightly reduced.
  4.  To make gremolata, combine parsley, extra virgin olive oil, lemon zest, lemon juice and remaining garlic.
  5. Serve the osso buco with couscous and gremolata.

Recipe: Curtis Stone Photography: Jeremy Simons Styling: Berni Smithies

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