Osso Buco in Spiced Coffee Sauce

• 1 pc large white onion, sliced into 3
• 700 g beef bones
• 2 cloves garlic, crushed
• 150 g carrots, diced
• 2 stalks celery, diced
• 2 pcs tomatoes, diced
• 1 pc apple, diced
• 25 g Arabica coffee beans, whole
• 1 tbsp coriander seeds
• 2 pcs cloves
• ½ tsp cumin seeds
• 1 tsp black peppercorns, whole
• 2 tbsp tomato paste
• ½ tbsp dried oregano
• 1 pc bay leaf
• 1 pc bird’s eye chili, chopped
• 200 ml beef stock
• 400 ml water
• As needed salt
• As needed freshly ground pepper
• 4 – 6 slices beef shank, approximately 4 cm thick
• As needed all purpose flour, for dusting
• As needed salted butter
• To taste honey

Gremolata (Herbed Spice Mixture)

• ½ tbsp coarse salt / sea salt flakes
• ½ cup fresh flat leaf parsley, finely chopped
• ½ cup chives, finely chopped
• 1 cup celery leaves, finely chopped
• 1 ½ tbsp lemon zest
• 1 clove garlic, finely chopped

Osso Buco in Spiced Coffee Sauce

1. Preheat your Miele Oven to 240°C with the Fan Grill Function. Place the onion slices and beef bones together on a baking tray. Place the tray on the third level of your oven. Roast for 15 – 20 minutes.
2. Add the crushed garlic, diced carrots, celery, tomatoes and apple to the same baking tray, turning and moving the bones using kitchen tongs. Cook until brown for another 30 minutes, turning frequently.
3. Using a mortar and pestle, coarsely grind the Arabica coffee beans, coriander seeds, cloves and cumin seeds. Sprinkle the coffee and spice mixture and whole black peppercorns over the roasted vegetables and bones. Add the tomato paste and mix all together, cook for another 2 minutes.
4. Transfer the contents of the tray into a large pot. Add the dried oregano, bay leaf and chopped bird’s eye chilli. Pour in the beef stock and mix all together. Using your Miele Hob, bring the pot to a boil over high heat. Cover and leave to simmer over low heat for at least 6 hours, adding more beef stock or water as necessary.
5. Pour the stock through a fine sieve, squeezing the liquid out of the residue. Set the liquid aside and return the residue to the pan. Pour in the water, and simmer for another 20 minutes and pass through the sieve to add it to the reserved stock. Dispose the residue and skim the fat from the stock. Season with salt and pepper to taste. Let it simmer, uncovered, to reduce the liquid to about 600 – 700 ml.
6. Tie kitchen string around the beef shank slices. Season lightly with salt and pepper. Sprinkle generously with all purpose flour.
7. Preheat your Miele Oven to 160° C with the Top / Bottom Heat Function.
8. Using your Miele Hob, heat an oven safe pot over medium high heat and add in some salted butter. Brown the seasoned beef shank slices for 8 – 10 minutes, or until they have a nice brown crust all over. Pour off the fat from the pot. Add in the reduced spiced stock and mix with the beef shank slices. Place the oven safe pot in the oven on the second shelf up from the bottom and braise uncovered for 50 – 60 minutes. Turn the slices once during cooking.
9. When the beef shanks are tender, season the osso buco with salt and a little honey, to taste.

Gremolata (Herbed Spice Mixture)

1. Crush the coarse salt / sea salt flakes using a mortar and pestle. Add in all the other ingredients and mix all together.

To Serve

1. Place the beef shank slices on serving plates and pour some sauce over. Top with some gremolata, and serve with risotto, steamed rice, or mashed potatoes.