DIY GNOCCHI!

This homemade dumpling is a cinch, and you can get the kids involved, too!

OSSO BUCO WITH HAND-ROLLED GNOCCHI

SERVES 4-6

PREP 45 MINS

COOK 1½ HOURS

• 2 tbsp olive oil

• 1kg veal shin (osso buco), portioned

• ¾ cup seasoned flour

• 2 carrots, chopped

• 2 celery stalks, chopped

• 1 onion, chopped

• 2 garlic cloves, crushed

• 2 rosemary sprigs

• ½ cup dry white wine

• 400g can diced tomatoes

• ½ cup beef stock

• 1kg desiree potatoes, unpeeled

• 1½ cups plain flour, plus extra

• 1 egg

• 2 tsp salt

• chopped parsley, lemon zest, to serve

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

2 Add carrots, celery, onion, garlic and rosemary to pan. Saute 2-3 mins until lightly browned. Add wine to pan to deglaze. Return veal to pan with tomatoes and stock, bring to boil. Cover. Simmer gently 1-1 ¼ hours, until veal is very tender. Remove bay leaf and rosemary.

3 Preheat oven to 180°C. Prick potatoes with a fork. Bake 45-50 mins until tender when pierced. Peel. 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 knife, gently roll each into 1.5cm log. Cut into 1.5cm pieces. Roll against back of a fork to create grooves. Transfer to floured trays.

4 Take veal from pan. Roughly shred meat. Discard bones. Return shredded meat to sauce. Season to taste. Keep warm.

5 Bring a large saucepan of salted water to boil on high. Add gnocchi. Stir once. Cook 1-2 mins until floating on surface. Cook further 30 secs. Remove with slotted spoon. Serve gnocchi with veal and sauce, parsley and zest.