HAWAII'S KITCHEN

Chai puts a lot into osso bucco

Dish prepared by Chai Chaowasaree of Chai's Island Bistro on "Hawaii's Kitchen" this week. The show airs at 5:30 p.m. Sunday on KHON/Fox.

Pork Osso Bucco

3 pounds veal shank, pork shank or cubes of beef
2 cloves garlic, halved
2 shallots, halved
5 dried shiitake mushrooms
5 cups meat stock
4 tablespoons vegetable oil
3 coriander roots
3 pieces star anise
3 sticks cinnamon, about 2-3 inches long
2 pieces licorice root
6 cloves
3 bay leaves
6 tablespoons soy sauce
1 tablespoon paprika

In a stock pot over high heat, brown or sear the meat in vegetable oil for a few minutes to seal in the juices. Add garlic, shallots and shiitake mushrooms. Sauté for about a minute to caramelize shallots and garlic. Add remaining ingredients. Bring to a boil over high heat, then lower heat and simmer 1 1/2 hours or until meat is tender (or put the meat in a 300-degree oven for about 1 1/2 hours).

Remove meat from pan. Bring stock to a boil and reduce by half. Serve shanks with stock.

Nutritional information unavailable.

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