Delhi x Milan
Nihari osso buco
Old Delhi's dawn stew in Milan's best shoes. The marrow bone is the guest of honour.
120 minTime
49 gProtein each
hotSpice
Make it your way
Grandma's wayThe original. Handle with reverence.
The original427kcalsame
49 gproteinsame
4 gfibresame
120minutessame
Per serving, worked out from the ingredient table.
Ingredients
Method
6 steps- 1Heat the ghee in a pressure cooker on medium heat and fry the onion for 10 minutes until deep golden. Lift out half for garnish.
- 2Rub the shanks with 1 tsp salt and brown in the same ghee on medium high heat, about 3 minutes a side, in batches.
- 3Pound the fennel, long pepper, whole spices and pepper coarsely. Add ginger garlic paste to the cooker for 1 minute, then the pounded spices, nutmeg, dry ginger, chilli and coriander powder for 30 seconds.
- 4Add 5 cups water and the rest of the salt. Close, cook on high heat to the first whistle, then on low for 45 minutes. Let the pressure release naturally.
- 5Whisk the atta with 1/2 cup water and stir it into the gravy. Simmer uncovered on low heat for 15 minutes, stirring, until silky.
- 6Chop the ginger, coriander, green chilli and lemon zest together for the gremolata. Squeeze the lemon over the pot just before serving.
Serve it like this
Stand a shank upright in a wide warm bowl with the marrow facing up, ladle the gravy around and crown it with gremolata and crisp onions. Add a lemon wedge.