OSSO BUCCO WITH HAND-ROLLED GNOCCHI
Preparation time 45 mins
Cooking time 2½ hours
Serves 4
2 Tbsp olive oil
¾cup 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
½cup 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
1½cups 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.
Meanwhile, to make gnocchi, preheat oven
