Ossobuco (Serves 4)
A Milanese speciality, translates to "bone with a hole"- In reference to the marrow hole at the centre of the veal shanks. Traditionally served with saffron risotto and gremolata...
Ingredients: 4 Veal Shanks (Seasoned)
1 Onion (Peeled & Roughly Chopped)
2 Celery Sticks (Roughly Chopped)
2 Carrots (Peeled & Roughly Chopped)
2 Bay Leaves
1 Cinnamon Stick
4 Sprigs of Thyme
150ml White Wine
400ml Veal or Chicken Stock
1 Tablespoon Parsley (Finely Chopped)
1 Lemon (Zest Only)
1 Clove of Garlic (Finely Chopped)
Method:
1. In a large casserole pan add a tablespoon of vegetable oil and on a high heat get the pan to a point of smoking. Once at this stage fry the seasoned veal shanks until they are browned evenly on each side.
2. Remove the shanks, before adding a further tablespoon of oil, to fry the onions, celery, carrots, bay leaves, cinnamon and thyme on a medium heat.
3. After 10 minutes of cooking, add the shanks back in to the casserole pan and add the white wine. Once reduced by half add the passata and stock. Allow the casserole to get up to a simmer, before reducing the heat to low.
4. Braise for 4-5 hours or until the veal starts to fall off the bone.
5. To make the gremolata, combine the parsley, lemon zest and garlic in a bowl.
6. To serve, season the casserole and discard the cinnamon stick, bay leaves and thyme. Distribute 1 veal shank per person and spoon some of the gremolata on top of each shank before pouring some of the braising liquor over the top.
Wild Garlic Gnocchi
A fantastic, vegetarian meal given a seasonal twist. Forage it while you can, as wild garlic is only in season for 4-6 weeks...
Ingredients: 170g Wild Garlic
650g Potatoes (Peeled and Quartered)
2 Eggs
200g Flour
75g Salted Butter
6 Sage Leaves
1 Teaspoon Lemon Juice
Method:
1. In a medium sized pan, put in your potatoes, half fill with water (salted) and place on the hob at a high heat and boil for 30 minutes until soft.
2. Mash thoroughly or if you own a potato ricer/mouli that would be ideal as an alternative.
3. For the wild garlic, in another medium sized pan blanch 150g of the wild garlic for 30-45 seconds in boiling water. Take out with a slotted spoon and blitz in a food processor until a paste/puree is formed. If the paste seems to wet, hang in tightened muslin above a container to squeeze out remaining liquid.
4. To make the gnocchi dough spread the potato along a floured work surface and make a well in the middle. Add your eggs first and gradually add your flour, working the dough like bread but work quickly to ensure the dough does not become to hard or bouncy. Before incorporating the wild garlic paste.
5. Once all incorporated and a dough is formed, divide into 2 equal pieces and roll out into long sausage shapes (about an inch thick), keeping the surface floured and working quickly to avoid the dough sticking.
6. Portion them to around an inch wide per gnocco and flour lightly before pressing the underside of a fork lightly on to the gnocco to form the traditional shape. This makes it easier for the gnocchi to hold the sauce.
7. Bring a large saucepan up to the boil with water, before dropping in your gnocchi. Cook for 2 minutes or when they have all bobbed back up to the surface. Take out with a slotted spoon onto a tea towel to drain excess liquid.
8. In a large frying pan, add a tablespoon of vegetable oil on a high heat and add the gnocchi to golden up on the outside. Do this for 1 minute before adding the butter, once foaming add the sage and the remaining finely chopped wild garlic cooking for a few seconds. Take off the heat and squeeze lemon juice on top and season to taste.
9. Serve immediately with fresh shavings of parmesan.
