Spicy beef shank (osso buco) coconut stew
Heat from finger chilies and the natural sweetness of coconut milk blend with the rich flavors of slow cooked beef in this easy Asian-style beef stew.
Servings 3 people
Ingredients
Beef shank (osso buco)
- 2 tablespoons coconut oil divided
- 4 cloves garlic peeled and chopped
- 1 one-inch knob ginger peeled and chopped
- 1 cross cut of beef shank bone in with the marrow intact (about 750 grams / 1.6 pounds in weight)
- 2 to 4 cups coconut milk
- fish sauce
Spinach
- 2 shallots peeled and thinly sliced
- 3 to 4 finger chilies sliced
- 2 handfuls water spinach kangkong, (leaves only) roughly chopped
Instructions
- Heat a tablespoon of coconut oil in a pan.
- Saute the ginger and garlic until fragrant.
- Add the beef and brown both sides.
- Pour in two cups of coconut milk and abut two tablespoons of fish sauce. Simmer, covered tightly, for two to two-and-a-half hours or until very tender. Check the liquid occasionally, add more coconut milk and season with more fish sauce, as needed.
- Add the kangkong leaves and cook, stirring often, just until softened.
- Add the sautéed kangkong leaves to the beef, scattering them around the meat. Cover and simmer for another ten minutes.
- Serve the beef shank surrounded by the greens. Spoon some of the sauce over the meat just before serving to moisten the top.
