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Guyanese pepperpot osso bucco
This Guyanese traditional dish is so rich and flavourful that the veal becomes beautifully soft and tender, coated in an orange thyme toasted panko, slowly cooked and served with scallions and orange wedges.
SERVES
4
Ingredients
Spice Blend
- 2 cinnamon sticks
- 1 tsp (5 ml) allspice berries
- 8 whole cloves
Guyanese Pepperpot
- 4 crosscut bone-in veal shanks, 1 1/2 inch (3.75 ml) thick
- Salt and pepper
- 1/2 cup (120 ml) flour
- 3 tbps (45 ml) vegetable oil
- 1 yellow onion, finely chopped
- 4 garlic cloves, minced
- 1-inch (2.5 cm) piece ginger, minced
- 2 habanero peppers, finely chopped
- 2 tablespoons (30 ml) browning sauce
- 1/4 (60 ml) molasses
- 2 tbps (30 ml) white vinegar
- 2 limes, juiced
- 1 tbps (15 ml) soy sauce
- 1 tbps (15 ml) Worcestershire sauce
- 2 tbps (30 ml) brown sugar
- 1 large orange peel
- 2 sprigs of thyme
- 4 cups (950 ml) veal stock
- 1 cup (240 ml) demiglace
- Salt and pepper
Garnish
- Scallions, finely sliced
- Orange wedges
Directions
For the Spice Blend
- In the bowl of a mortar and pestle, combine the cinnamon sticks, allspice, and cloves. Crush all together to a coarse powder.
- Reserve until needed.
For the Guyanese Pepperpot
- Preheat oven to 300 F (150 C).
- Season the veal shanks with salt and pepper, then dredge in flour. Set aside.
- In a Dutch oven, heat vegetable oil over medium high heat, until shimmering.
- Sear veal shanks on all sides until golden brown, six to eight minutes, remove from the pan and reserve. Keep the pan hot.
- Add the onions to the hot pan and cook for three minutes, until soft, then add the garlic, ginger, and habanero peppers and cook for two minutes, until fragrant.
- Deglaze with the browning sauce, molasses, vinegar, lime, soy, brown sugar, and Worcestershire sauce, bring to a simmer, and cook for one to two minutes.
- Add veal stock, then demi-glace, the Spice Blend, orange peel, and thyme to the pot. Season with salt and pepper.
- Return the browned veal shanks to the pot and bring to a gentle simmer, then cover and bake for 2 1/2 hours, until the shanks are tender but still holding together.
- Remove from oven and let rest for 10 minutes. Season with salt and pepper.
For the Orange Thyme Toasted Panko
- Heat butter until frothy in a skillet over medium-high heat.
- Add garlic and cook for one minute, until just starting to colour, then add the thyme and cook for 30 seconds, until aromatic.
- Add the panko breadcrumbs and toast in the hot pan, tossing continuously, until golden brown, about three to four minutes.
- Add orange zest and parsley and toss to combine. Season with salt and pepper.
- Transfer to a small tray to cool at room temperature.
To Serve
- Divide the shanks onto serving dishes with the sauce. Garnish with the Orange Thyme Toasted Panko and scallions.
- Serve immediately with orange wedges on the side. Enjoy!
