Korean Buffalo Osso Bucco

Course : Fish
Serves: 4
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4 medium buffalo shanks -- osso bucco-style
1/2 cup soy sauce
2 tablespoons sesame oil
4 medium green onion -- chopped
4 cloves garlic
1 tablespoon fresh ginger -- chopped
1 medium carrot -- coarsely chopped
4 medium dried shiitake mushrooms
2 tablespoons sugar
1/2 cup sake or dry sherry
2 cups water
1 cup mayonnaise
1 tablespoon sesame oil
1 medium green onion -- white part only, finely minced
1 teaspoon chili paste with garlic
1 tablespoon lemon juice
1 tablespoon black seasme seeds

Preparation / Directions:

In a large pot, marinate the shanks by adding all the ingredients from the shanks to the sake or dry sherry. Marinate the meat for a couple of hours. Then add the 2 cups of water. The liquid should just cover the meat and vegetables. Bring to a boil and simmer for 1 1/2 to 2 hours, until the meat is very tender. You could serve the shanks at this point, but grilling adds a little textural interest and a smoky flavor. Remove the shanks from the braising liquid and let them cool slightly. Make the mayonnaise: combine in a small bowl all the mayonniase ingredients. Set aside. Preheat the barbeque to medium-high or turn on the broiler and adjust the oven rack to 6 inches from the heating element. Grill the shanks for 3 minutes on each side or until slightly crisp. Serve them topped with a dab of the mayonnaise and, optionally, some of the braised vegetables. A little pile of kimchee would also be good. If buffalo is unavailable, substitute with beef, veal or lamb shanks.


Nutritional Information:

559 Calories (kcal); 57g Total Fat; (86% calories from fat); 4g Protein; 17g Carbohydrate; 19mg Cholesterol; 2384mg Sodium

1 Kitchen's say:
  (4 3/4 Stars!)
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