1kg osso buco
4 cups beef stock
3 Tbls tomato paste
4 garlic cloves, finely chopped
Sea salt and black pepper to season
4 stalks kale
12 kalamata olives, pitted and halved
2 cups fresh ricotta
1 cups finely grated parmesan
1 egg yolk
½ cup all purpose wholemeal flour
¼ tsp sea salt
1 handful of basil, finely chopped
Brown the meat over medium to high heat or on the Boiling Plate. Season with salt and pepper, then transfer to a slow cooker or into the simmering oven. Add garlic and cover with beef stock and tomato paste. Allow to cook for at least 8 hours.
When the meat is tender and falling off the bone, transfer to a pan along with all the liquid and reduce over medium heat or on the boiling plate until thick.
Take the leaves off the stalks and roughly chop the kale, then add it along with the olives to the stew.
While the sauce is cooking make the dumplings by placing ricotta, parmesan, egg yolk, wholemeal flour, salt and basil in a bowl and mix well to combine.
Shape tablespoons of the mixture into dumplings and cook in a large saucepan of boiling salted water over high heat or the boiling plate for 3-4 minutes or until they rise to the surface.
Add the dumplings to the sauce and coat well before serving.
Recipe and images by http://theluminouskitchen.com/slow-cooked-beef-stew-with-ricotta-basil-dumplings/