Spicy Asian Veal - cooking recipe

Ingredients

4 tsp peanut oil
2 lbs veal shanks for osso bucco
2 None red onions, chopped
1 clove garlic, crushed
1/4 cup Thai red curry paste
2 None zucchini, thickly sliced
1 can (14 oz) coconut cream
1 cup beef stock
2 tbsp fish sauce
1 tbsp lime juice
None None Steamed rice, lime wedges, cilantro leaves, sliced chili peppers, to serve

Preparation

Heat 2 tsp of the oil in a Dutch oven on high heat. Brown veal shanks 4-5 mins, turning once. Transfer to a plate.
Heat remaining 2 tsp oil in pan on medium-high heat. Saute onion and garlic 2-3 mins. Stir in curry paste. Cook, stirring, 1 min, until fragrant. Add zucchini and cook stirring, until well coated.
Stir in coconut cream, stock and fish sauce. Bring to a boil. Reduce heat to low. Return veal shanks to pan. Simmer, covered, 1 1/2-2 hours, until very tender. Stir in lime juice.
Serve with rice, lime, cilantro leaves and chili peppers.