1kg (2 lb 3 oz) beef osso bucco (beef shanks)
sea salt and ground black pepper, to season
2 tbsp vegetable oil
1½ tbsp annatto seeds*
2 brown onions, sliced
5 cloves garlic, finely chopped
1.5 litres (1.6 qt) beef stock
2 tbsp sticky rice (also called glutinous rice)
1 tbsp crushed roasted peanuts
4 medium-sized Japanese eggplant
¼ cup smooth peanut butter
250g (9 oz) snake or green beans, cut into 5cm (2”) pieces
¼ cup apple cider vinegar
2 tbsp fish sauce
2 tbsp brown sugar
steamed rice, to serve
Absolute Comfort Food!!!!
This dish was absolutely delicious, I had to change the peanut butter to cashew butter due to allergies, and changed the beef to lamb shanks. Absolutely perfect dish, kept getting better every single day reheating it. Absolutely moorish. Thank you!
Out of this world!
Marion dish was ‘other-worldly’. The depth of flavor made me savor each spoon and bite. The flavors took me a journey, the peanut butter, beef, fish sauce and vinegar on their own can be pungent flavors but they were actually layered – like she’d say “made friends”. Thoroughly enjoyed this!
I followed the recipe but I used pressure cooked as I am a very busy person. Flavour turned out great! The additional ingredient I added on the recipe was the banana blossom (flower). Overall it was delicious. Salamat! (thank you!)