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Ossobuco Beef Shank and Potato Gnocchi with Parmesan

Ossobuco Beef Shank and Potato Gnocchi with Parmesan

Serves 4

Preparation 30 minutes

Cooking time 2 hours





Preheat the oven to 350°F and place the rack in the center of the oven.

In a large shallow dish, place the flour and coat the beef shank slices well with the flour on both sides. In a large Dutch oven-style sauté pan, add 1 tablespoon of olive oil and brown the four pieces of meat over medium-high heat on both sides. Season with salt and pepper and set the meat aside on a plate.

In the same sauté pan, add 1 tablespoon of olive oil and sauté the onions, garlic, and vegetable mirepoix (see photo below). Add the white wine and deglaze by scraping up the bottom with a wooden spoon. Reduce by half, then add the broth, tomato paste and diced tomato. Mix well and add the herbs and then the meat. Season lightly with salt and pepper. Bring to a boil. Cover and bake for 45 minutes. Reduce oven temperature to 325°F and continue to bake 1 more hour.


In a saucepan, fill with water and let the water boil. Set the heat to medium and submerge the gnocchi. Leave it in the oven until all of the gnocchi float to the surface. Drain with a colander, then rinse the gnocchi well with cold water. Set aside up to 15 minutes before the end of cooking time. In a large non-stick saucepan pour the olive oil and let heat over medium-high heat. Pour in the gnocchi and sauté until lightly browned on all sides. Remove from the heat, drain off the excess oil. Add the parmesan cheese and mix well with a wooden spoon. 


Using a ladle or large wooden spoon, pour some of the cooking juices from the Ossobuco onto the plate. Place a spoonful of gnocchi in the center, then place on top of the shank. Add a small sprig of rosemary. Serve hot.