Braised Osso Buco With Sweet Soy, Ginger And Lemongrass

Ingredient

1kg osso buco
1 bulb garlic
100g ginger, roughly sliced
Coriander roots and stems from 2 bunches
10 Kaffir lime leaves
3 lemongrass sticks
3 long Thai chilli, split in half
500g sweet soy
1.5L chicken stock
Fish sauce to taste
2 limes
Coriander to serve
Steamed brown rice to serve

Method

Preheat your oven to 150 degrees.

In a heavy-set pot, throw in the kangaroo tail pieces, garlic, ginger, coriander stems, kaffir lime leaves, lemongrass sticks, chilli sweet soy and chicken stock.

Heat the mixture up on the stove until it comes o the boil. Place a lid on the pot and put it on the oven at 150 degrees for 3 hours or until the kangaroo meat can easily come away from the bone.

Season the mixture with some fish sauce and the juice of a couple of limes.

Serve into a dish with steamed brown rice and fresh coriander.

Recipe by Andy Allen