Asian-style Beef Braise

  • Serves: 4
  • Prep time: 15 mins
  • Cook time: 2 hrs 45 mins
  • Method: Slow-cook


  • 4 beef osso buco pieces (300g-350g each)
  • ¼ cup (40g) plain flour
  • 1½ tbsp olive oil
  • 4cm piece fresh ginger, peeled, finely grated
  • 2 garlic cloves, crushed
  • 1 large red onion, cut into thin wedges
  • 1/2 cup (80ml) light soy sauce
  • 3 tbsp mirin
  • 8cm piece orange peel
  • 5 star anise
  • 4 baby eggplant, cut into 2cm pieces
  • Egg noodles, steamed baby bok choy and snow peas, Thai basil and thinly sliced chilli, to serve


  1. Preheat oven to 150°C (130°fan-forced). Pat beef dry with paper towel. Place flour in a large snap lock bag, season, add beef and toss to coat. Heat 1 tablespoon oil in a large casserole dish over medium-high heat. Cook meat for 2-3 minutes each side or until browned all over. Set beef aside on a plate.
  2. Heat remaining oil in same dish over medium-high heat. Add ginger, garlic and onion and cook, stirring, for 2-3 minutes or until softened. Add soy, mirin, orange peel and star anise. Return beef to pan and add enough water (about 1 litre) to just cover the beef. Season with pepper, cover and cook in oven for 2 hours 15 minutes or until beef is just coming off the bone.
  3. Serve beef with sauce, egg noodles, steamed greens, Thai basil and chilli, if desired.


  • Beef osso buco is also known as beef shin bone-in.
  • Coating the beef in flour and browning first will add extra flavour to the dish.
  • Beef cheeks would also work well in this recipe.
  • For more heat add 1 long red chilli, sliced and 1 tsp Sichuan pepper to the sauce.