Spicy Asian Osso Buco

Preparation time:2+ hours


  • 4 thick (3-4 cm) slices meaty veal shin, more if they are on the small side
  • 2 tbsp. neutral oil
  • 1 thumb ginger, peeled and finely sliced
  • ½ cup Shaosing rice wine
  • 2 tbsp. Chang’s Oyster sauce
  • 2 tbsp. Chang’s Light Soy Sauce
  • 2 tbsp. brown sugar
  • 2 tbsp. rice wine vinegar
  • 1 tsp (more to taste) chilli bean paste or sauce/ chilli sauce
  • 6 star anise
  • 1 tsp Sichuan peppercorns, finely ground in mortar and pestle
  • 2 pieces dried tangerine or orange peel


  1. Brown the meat well on both sides in the oil in a hot pan and transfer to a deep baking dish just big enough to fit the meat.
  2. Add all other ingredients and top with enough water to just cover the meat. Cover with foil or the lid of the dish. Place in a pre-heated 150 degree oven for two hours, until falling off the bone tender.
  3. Serve with steamed Asian greens like bok choy and steamed rice.
  4. Serves 4 as a small main course or generously as part of an Asian banquet.