Braised Osso Bucco with Gnocchi

Method

  1. Preheat oven to 180°C (or 160°C fan forced).
  2. Heat a casserole dish over medium heat. When hot, add the osso bucco in a single layer. Turn when golden brown. Add wine and allow to bubble up. Add stock and passata and bring to a simmer. Add garlic and carrots. Cover with a tight fitting ovenproof lid and bake in the oven for 1 hour and 30 minutes, or until tender. Stir every 30 minutes.
  3. Remove osso bucco from dish and chop or shred meat before returning meat back to the sauce.
  4. Cook gnocchi according to pack directions and remove with slotted spoon. Cook beans in the same pot of boiling water, for 3-4 minutes.
  5. Toss drained gnocchi through sauce and stir in olives and parsley. Season and serve with parmesan and beans.

Recipe: Courtesy of Australian Beef