Name: Osso bucco with hand-rolled gnocchi
Prep time: 45 min
Cook time: 90 min
Total time: 135 min
Yield: 6
Ingredients: 2 tablespoon olive oil; 1 kilogram veal shin (osso bucco), portioned; 3/4 cup seasoned flour; 2 carrots, chopped; 2 celery stalks, chopped; 1 onion, chopped; 2 clove garlic cloves, crushed; 1 bay leaf; 2 rosemary sprigs; 1/2 cup dry white wine; 400 gram can diced tomatoes; 1/2 cup beef stock; chopped parsley, lemon zest to serve; Gnocchi; 1 kilogram desiree potatoes, unpeeled; 1.5 cup cups plain flour, plus extra; 1 egg; 2 teaspoon salt

Osso bucco with hand-rolled gnocchi

This Milanese specialty slow braises veal into a tender, rich and comforting dish. Pair with handmade gnocchi for an impressive Italian feast

Serves 6

Prep

45M

Cook

1H 30M

Total

2H 15M

Ingredients

2 tablespoon olive oil

1 kilogram veal shin (osso bucco), portioned

3/4 cup seasoned flour

2 carrots, chopped

2 celery stalks, chopped

1 onion, chopped

2 clove garlic cloves, crushed

1 bay leaf

2 rosemary sprigs

1/2 cup dry white wine

400 gram can diced tomatoes

1/2 cup beef stock

chopped parsley, lemon zest to serve

Gnocchi

1 kilogram desiree potatoes, unpeeled

1.5 cup cups plain flour, plus extra

1 egg

2 teaspoon salt

Method

1.In a large, heavy-based saucepan, heat oil on high. Dust veal in flour. Cook for 2-3 minutes each side until well browned. Remove from pan.

2.Add carrots, celery, onion, garlic, bay leaf and rosemary to pan. Sauté for 2-3 minutes until lightly browned. Add wine to pan to deglaze.

3.Return veal to pan with tomatoes and stock. Bring to boil, then cover and simmer gently, 1-1 ¼ hours, until veal is very tender. Remove herbs.

4.Shred meat and return to pan. Season and keep warm. Discard bones.

Gnocchi

5.Preheat oven to moderate, 180°C. Prick potatoes with a fork. Bake for 45-50 minutes until tender when pierced. Peel, then while still hot, pass through a ricer (or grate) onto a clean surface. Cool completely. Using clean hands, gently knead in flour, egg and salt until just combined (do not overwork). Cut into 8 pieces. Using floured fingertips and a knife, gently roll each into a 1.5cm log. Cut into 1.5cm pieces. Roll against back of a fork to create grooves. Transfer to floured trays. Add gnocchi to boiling, salted water and stir once. Cook for 1-2 minutes, until floating. Cook for a further 30 seconds. Remove using a slotted spoon. Serve gnocchi with sauce, parsley and zest.