Warm chunky knits, crispy golden leaves and the first orange-hued squash of the season, all signs that Autumn has well and truly swept across our once green and pleasant land.
As the air begins to bite with an ever creeping northerly wind and the sky fills with black clouds ready to rain down on us at any moment. It's time to hunker down with wholesome comfort food. Food that not only tastes delicious but nourishes us in anticipation of the winter months ahead.
Osso Buco is one of our seasonal stars. It's perfect for the lazy cook amongst us with its 'chuck it in the oven and see what happens' durability. We have, however finessed this recipe to include homemade squash gnocchi. An ode to Autumn, if you like.
500g pack of Grass Fed Beef Osso Buco
1kg of Grass Fed Beef Stock
150g of grated Quickes Vintage Clothbound Cheddar
200g of Stoneground White Flour
2 cloves of garlic
sprig of rosemary
1 handful of cooked, cubed squash
Salt & pepper
Preheat the oven to 160C. Whilst the oven is heating up, in a hot pan, melt a spoonful of beef dripping. Once the pan is hot, put the osso buco in and caramelise it until it is golden brown. To the pan, add the beef stock, the herbs and the garlic. Cover with a lid and then place into an oven at 160C for 3 ½ hours.
For the gnocchi, combine the cooked squash with the cheese, egg and salt and pepper. Mix well together to form a wet dough. Combine with enough flour until the dough is manageable with a smooth texture. Roll out the dough until it is a long sausage about the width of a thumb. Cut it into little pillows. Too cook, Blanche your gnocchi in boiling water, they will immediately sink to the bottom. You will know that they're cooked as they will float. Once cooked, they can be removed from the water.
In a separate pan, saute the balls of gnocchi in a little bit of beef dripping. Once they are golden brown, add the osso buco in with the saucy juices. Reduce the liquid by half and then serve for an autumnal feast - one which will be devoured in seconds.