Red-Braised Osso Buco with Ginger-Scallion Gremolata

Method

1. Put the shanks in a 24 cm pot, cover with cold water and bring to a boil over high heat. Boil for 5 min, skimming off the grey foam, then drain and rinse the meat under warm water. This quick blanch removes blood and impurities so the braise tastes clean. Wipe out the pot.

   Add in this stepCross-cut beef or veal shank, 3 cm thick (about 300 g each) 2

   high heat

2. Put the oil and rock sugar in the dry pot over medium-low heat and stir for 2 min until the sugar melts and turns a clear amber colour, like maple syrup; don't let it go dark brown or it turns bitter. Add the shanks (careful, it may spit), turn up to medium heat and turn them in the caramel for 3 min until glazed on both sides.

   Add in this stepNeutral oil 1 tbspRock sugar (or brown sugar) 15 g

   medium-low heat→medium heat

3. Slice most of the ginger into thin coins and set the rest aside. Cut the white parts of the spring onions into 5 cm lengths and keep the green tops for later. Add the ginger slices, spring onion whites and star anise and stir for 1 min over medium heat until fragrant. Pour the Shaoxing wine around the edge of the pot so it sizzles, then add both soy sauces.

   Add in this stepFresh ginger 18 gSpring onions 1¼Star anise 1Shaoxing wine (or dry sherry) 70 mlLight soy sauce 2 tbspDark soy sauce 1½ tsp

   medium heat

4. Pour in the hot water; the shanks should be almost covered. Bring to a boil over high heat, then cover, turn down to low heat and simmer for 1 h 45 min, turning the shanks every 30 minutes so they colour evenly. If the liquid drops below halfway, add a little hot water. They are ready when chopsticks slide in easily and the meat is pulling away from the bone.

   Add in this stepHot water 700 ml

   high heat→low heat

5. Make the gremolata: very finely chop the remaining ginger and the spring onion greens, grate in the lemon zest (yellow part only), then mix with the coriander and sesame oil.

   Add in this stepFresh ginger 7.5 gSpring onions ¾Unwaxed lemon (zest only) ½Coriander leaves, chopped 2 tbspToasted sesame oil 1 tsp

6. Remove the lid, fish out the star anise and ginger slices and turn the heat to medium-high heat. Reduce for 6 min, spooning the sauce over the meat, until it is thick, glossy and sticky. In the last 3 minutes, lay the bok choy halves in the sauce and cover so they steam until just tender but still bright green.

   Add in this stepBaby bok choy, halved 2

   medium-high heat

7. Plate the shanks with the bok choy, pour over the sauce and spoon the gremolata on top. Serve with steamed rice, and don't forget the soft marrow in the bone.