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Osso Bucco with Gnocchi

Osso Bucco with Gnocchi

Serves 4  


  • 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   


Step 1

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.  

Step 2

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.

Step 3

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. 

Step 4

Cook gnocchi according to packet instructions.  

Serve beef osso bucco with gnocchi and enjoy.