Curry-mango osso buco

Ingredients

• 60 mL (1/4 cup) chopped fresh parsley (or 30 mL [2 tablespoons] dried parsley)
• Grated zest of one lemon and one orange
• 60 mL (1/4 cup) flour
• 10 mL (2 teaspoons) dried oregano
• 10 mL (2 teaspoons) dried basil
• 4 (about 1 kg / 2 lb) veal shanks
• 15 mL (1 tablespoon) olive oil
• 1 onion, chopped
• 250 mL (1 cup) white wine
• 375 mL (1 1/2 cups) beef bouillon
• 1 540 mL tin (19 oz.) diced tomatoes and juice
• 45 mL (3 tablespoons) tomato paste
• 30 mL (2 tablespoons) mild curry paste
• 15 mL (1 tablespoon) honey
• 500 mL (2 cups) cubed frozen mango, thawed (if using fresh mangoes, they should not be overripe)
• Salt and pepper to taste

Preparation

1. In a small bowl, combine parsley with lemon and orange zest. Set aside.
2. Mix flour, oregano and basil in a shallow dish. Blot veal shanks dry with paper towel and then coat them with flour mixture, shaking off excess. In a large non-stick skillet, heat olive oil over high heat.
3. Sear veal shanks for 2 minutes on each side, or until browned. Add onion and cook, stirring, for 2 minutes. Add wine, beef bouillon, tomatoes, tomato paste, curry paste and honey. Bring to a boil and then reduce heat to low.
4. Allow to simmer uncovered for 5 minutes; cover and allow to simmer for 1 hour 15 minutes. Add mango. Season with salt and pepper to taste. Cover and continue cooking for 15 minutes, or until meat is tender.