OSSO BUCCO WITH HANDROLLED GNOCCHI

Preparation time 45 mins Cooking time 21/2 hours Serves 4

2 Tbsp olive oil

3/4 cup plain flour

Sea-salt flakes and freshly ground

black pepper, to season

1kg veal osso bucco, portioned 2 carrots, chopped

2 stalks celery, chopped

1 brown onion, chopped

2 cloves garlic, crushed

1 bay leaf

2 sprigs rosemary

1/2 cup dry white wine

1 cup beef stock

400g can Mutti Polpa Finely Chopped

Tomatoes

Chopped flat-leaf parsley leaves and sprigs, to serve

Shredded lemon zest, to serve

HAND-ROLLED GNOCCHI 1kg desiree potatoes, unpeeled 11/2 cups plain flour, plus extra,

for rolling and trays 1 free-range egg

2 tsp sea-salt flakes

50g unsalted butter, chopped

STEP 1 Heat oil in a large, heavy-based saucepan on high. Season flour, dust veal and cook for 5 minutes on each side, until well browned. Remove from pan.

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

STEP 3 Return veal to pan. Add stock and tomatoes. Bring to boil, cover and simmer gently for 2 hours, until veal is very tender. Remove bay and rosemary.

STEP 4 Meanwhile, to make gnocchi, preheat oven to 160°C fan-forced (180°C conventional). Prick potatoes with a fork. Bake for 45-50 minutes, until tender when pierced. Peel and,

while still hot, pass through a ricer (or grate). Cool fully. With clean hands, gently knead in flour, egg and salt, until just combined (don’t overwork). Cut into 8 even pieces. With floured fingertips, gently roll each piece into a 1.5cm-wide log. Cut into 1.5cm pieces. Roll against back of a fork to make grooves. Place on floured trays. STEP 5 Shred meat, return to pan and season. Keep warm. Discard bones. STEP 6 Add gnocchi to boiling salted water. Stir once. Cook for 1-2 minutes, until floating, then 30 seconds more. Remove using slotted spoon. Melt butter in a frying pan on high heat. Cook gnocchi for 1 minute, tossing, until lightly browned. Serve with osso bucco, topped with parsley and zest.

STEP 4B

STEP 4A

STEP 6