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Curry Mango Osso Buco

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Makes: 4 servings adjust



  • 14 cup Fresh Parsley
  • 1 Lemon, zeste
  • 1 Orange, zest

Step 1

In a small bowl, combine parsley with lemon and orange zest. Set aside.


  • 14 cup Flour
  • 2 teaspoons Dried Oregano
  • 2 teaspoons Dried Basil
  • 2 pounds Veal Hindshank
  • 1 tablespoon Olive Oil

Step 2

Mix flour, oregano and basil in a shallow dish. Blot veal shanks dry with paper towel and then coat them with flour mixture, shaking off excess. In a large non-stick skillet, heat olive oil over high heat.


  • 1 Onion
  • 1 cup White Wine
  • 1 12 cups Beef Broth
  • 540 milliliters Canned Diced Tomatoes
  • 3 tablespoons Tomato Paste
  • 2 tablespoons Curry Paste
  • 1 tablespoon Honey

Step 3

Sear veal shanks for 2 minutes on each side, or until browned. Add onion and cook, stirring, for 2 minutes. Add wine, beef broth, tomatoes, tomato paste, curry paste, and honey. Bring to a boil and then reduce heat to low.


  • 2 cups Frozen Mango Cubes

Step 4

Simmer uncovered for 5 minutes; cover and simmer for 1 hour 15 minutes. Add mango cubes. Season with salt and pepper to taste. Cover and continue cooking for 15 minutes, or until meat is tender.
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