Osso Bucco with Gnocchi
- 1.2kg Our Farm Angus Beef Osso Bucco
- 1 teaspoon salt flakes
- 2 tablespoons plain flour
- 2 tablespoons olive oil
- 1 white onion, diced
- 2 small carrots, diced
- 2 celery sticks, diced
- 3 garlic cloves, chopped
- 2 tablespoons tomato paste
- ½ cup (125ml) red wine
- 2 x 400g can cherry tomatoes
- 2 cups (500ml) beef or vegetable stock
- 2 bay leaves
- 500g gnocchi
Preheat the oven to 160°C. Season beef with salt flakes and dust beef all over in flour.
Heat oil in a large frypan over medium high heat and sear beef on both sides for 5-6 minutes until browned all over. Transfer to a large roasting tray and set aside.
Place the onion, carrot, celery and garlic into the frypan and cook, stirring, for 8-10 minutes. Add tomato paste and cook for a further 2-3 minutes until caramelized. Stir in the wine and cook until it is evaporated and absorbed followed by the cherry tomatoes, stock and bayleaf.
Bring to the boil and season with salt flakes, carefully pour mixture over the beef and push to submerge slightly. Cover with a large piece of baking paper and finish with foil. Braise in the oven for 4 hours - 5 hours until very tender.
Cook gnocchi according to packet instructions.
Serve beef osso bucco with gnocchi and enjoy.