Gnocchi Semolina Osso Buco
SERVES FOUR
PREP TIME: 40 MINS
COOK TIME: 2 HOURS 30 MINS (SLOW COOKING)
Ingredients
FOR THE OSSO BUCO
2/3 CUP OLIVE OIL
3 BEEF OR VEAL OSSO BUCO
2 TSP FLOUR, TO DUST
80G UNSALTED BUTTER
1 CARROT, ROUGHLY CHOPPED
3 CELERY STALKS, ROUGHLY CHOPPED
1 BROWN ONION, CHOPPED
8 GARLIC CLOVES, CHOPPED
2 TSP PAPRIKA
3 BAY LEAVES
250ML WHITE WINE
3 LARGE OVERRIPE TOMATOES, CHOPPED
1/2 BUNCH PARSLEY, CHOPPED
1-2 BEEF STOCK CUBES
2 CUPS WATER
FOR THE GNOCCHI
LARGE PINCH SAFFRON
400G FINE SEMOLINA, PLUS EXTRA TO DUST
2 TSP SALT
1 TBSP OLIVE OIL
FOR THE GREMOLATA
1 RED CHILLI, DE-SEEDED AND FINELY CHOPPED
4 GARLIC CLOVES, MINCED
2 TBSP PARLSEY, FINELY CHOPPED
ZEST OF 1 LEMON
JUICE OF 1 LEMON
2 TSP OLIVE OIL
TO SERVE
GRATED PARMESAN
TORN BASIL LEAVES
CHILLI OIL - OPTIONAL
Utensils
DEEP BAKING DISH
LARGE SAUCEPAN
SHARP KNIVES
GARLIC MINCER
GRATER
STRAINER OR COLANDER
Method
PREHEAT THE OVEN TO 150 DEGREES CELSIUS. HEAT A LARGE SAUCEPAN OR CASSEROLE DISH WITH 1/4 CUP OLIVE OIL OVER MEDIUM HIGH HEAT. DUST OSSO BUCO WITH FLOUR AND SALT AND SEAR ON ALL SIDES FOR 5-6 MINUTES UNTIL GOLDEN. REMOVE FROM CASSEROLE AND DRAIN ON PAPER TOWEL
ADD BUTTER, CARROT, CELERY, ONION, GARLIC, PAPRIKA AND BAY LEAVES AND COOK FOR 5-6 MINUTES, STIRRING OCCASSIONALLY UNTIL THEY BEGIN TO SOFTEN. ADD THE WINE AND SIMMER UNTIL THE LIQUID REDUCES BY ABOUT HALF
ADD THE TOMATO, PARSLEY, WATER AND STOCK CUBES. ADD OSSO BUCCO AND RETURN TO THE BOIL. TRANSFER TO A DEEP BAKING DISH OR LEAVE IF IN CASSEROLE. COVER WITH BAKING PAPER AND BRAISE IN THE OVEN FOR 2 - 2 AND A HALF HOURS OR UNTIL MEAT IS FALLING OFF THE BONE
FOR THE GNOCCHI, PLACE THE SAFFRON IN 200ML BOILING WATER AND SOAK FOR 10 MINUTES, THEN STRAIN THROUGH A SIEVE AND LET LIQUID COOL. PLACE SEMOLINE IN A STAND MIXER OR BOWL THAT YOU CAN USE A HAND HELD MIXTURE. ADD SALT AND OLIVE OIL AND MIX ON MEDIUM SPEED FOR 10 MINS OR UNTIL DOUGH IS COMBINED AND HOLDS ITS SHAPE. ENCLOSE IN PLASTIC WRAP AND REFRIDGERATE FOR 1 HOUR
PREPARE THE INGREDIENTS OF THE GREMOLATA AND PLACE IN A GLASS JAR IN THE FRIDGE
DUST A BOARD WITH FLOUR. CUT STRIPS OF DOUGH AND ROLL TO 1.5CM THICK AND 2.5CM WIDE. CUT STRIPS INTO 2CM PIECES AND PLACE ONTO A TRAY LINED WITH BAKING PAPER. DUST WITH SEMOLINA TO PREVENT THEM FROM STICKING TOGETHER. USING A FORK GENTLY PUSH EACH PIECE IN A CURLING MOTION TO MAKE RIDGES ON THE GNOCCHI
COOK GNOCCHI IN BOILING WATER FOR 4-5 MINUTES OR UNTIL THEY FLOAT TO THE TOP. STRAIN THROUGH A COLANDER
HEAT A SMALL SAUCEPAN OVER MEDIUM HEAT AND COOK THE GREMOLATA UNTIL THE LEMON JUICE COOKS OFF
REMOVE OSSO BUCO FROM THE OVEN. REMOVE MEAT FROM THE SAUCE. SHREDDING MEAT INTO CHUNKS, DISCARDING BONES. RETURN MEAT TO THE SAUCE, STIRRING THROUGH
DIVIDE GNOCCHI BETWEEN BOWLS AND ADD SPOONFULS OF THE SAUCE. TOP WITH THE GREMOLATA, A SPRINKLE OF PARMESAN, TORN BASIL LEAVES AND CHILLI OIL - ENJOY !
