Ingredients

The following ingredients have 4 Servings
  • 2/3 cup (160ml) extra virgin olive oil
  • 4 x 350g veal osso buco
  • Flour, to dust
  • 80g unsalted butter
  • 1 carrot, chopped
  • 2 celery stalks, chopped
  • 1 onion, chopped
  • 8 garlic cloves, finely chopped
  • 1 tsp paprika
  • 2 bay leaves
  • 1 cup (250ml) white wine
  • 3 large overripe tomatoes, chopped
  • 1/2 bunch roughly chopped flat-leaf parsley
  • 2 cups (500ml) Massel Beef Style Liquid Stock
  • 1/4 preserved lemon, flesh removed and discarded, chopped
  • 1 long red chilli, finely chopped (optional)
  • Grated pecorino, to serve
  • Large pinch of saffron
  • 400g fine semolina, plus extra to dust
  • 2 tsp fine salt
  • 1 tbs extra virgin olive oil

Instruction

  • Preheat oven to 150°C.
  • Heat a large casserole with 1/4 cup (60ml) oil over medium-high heat. Dust osso buco in flour and sear on all sides for 5-6 minutes until lightly golden. Remove from casserole and drain on paper towel.
  • Add the butter, carrot, celery, onion, 4 garlic cloves, paprika and bay leaves to the casserole and cook, stirring occasionally, for 5-6 minutes until vegetables begin to soften. Add the wine, scraping the bottom of the pan with a wooden spoon and reduce by half.
  • Add the tomato, half the parsley and stock. Add osso buco and return to the boil. Skim off fat that rises to the surface. Cover with a circle of baking paper and braise in the oven for 2 hours-2 hours 30 minutes or until meat is falling off the bone.
  • Meanwhile, for the gnocchi, place the saffron in 200ml boiling water and steep for 10 minutes, then strain through a fine mesh sieve and cool. Place the semolina in the bowl of a stand mixer with the dough hook attachment and add salt. When the saffron mixture has cooled add to the semolina mixture then add olive oil and mix on medium speed for 10 minutes or until dough is combined and smooth and holds its shape. Enclose in plastic wrap and refrigerate for 1 hour.
  • Cut strips of dough and keep remaining dough covered in plastic wrap. Roll strips of dough to 1.5cm thick then cut into 2.5cm wide strips. Cut strips into 2cm pieces. On a gnocchi board or using a fork or your thumb, gently push each piece in a curling motion, flicking the piece of dough to make ridges on the gnocchi. If the dough is sticky, roll dough pieces lightly in flour before making ridges. Dust gnocchi with semolina to keep from sticking together and place on sheet trays, lightly dusted with semolina, uncovered.
  • Cook gnocchi in gently boiling water for 4-5 minutes until they float. Refresh in iced water, then drain. Gnocchi can be frozen for up to 1 month. Cook from frozen in seasoned boiling water.
  • To make the gremolata, heat remaining 100ml oil in a frypan over low heat. Add remaining 4 garlic cloves, preserved lemon and chilli, if using, and cook for 2-3 minutes, stirring, until softened and fragrant. Cool completely, then stir through remaining parsley.
  • Remove osso buco from the sauce and cool slightly. Shred meat into chunks and set aside, discarding bones and sinew. Return meat to the sauce then add gnocchi and place over medium heat, skimming off any fat that rises to the surface. Season to taste and stir to combine. Divide among plates and top with gremolata and grated pecorino to serve.