Veal With Peperonata & Gnocchi

Speaking of cooking, this is what we had for dinner last night and it was ROOLLY yummy!

Serves 5
Peperonata:
2 x 400 g tins crushed tomatoes
1 red onion, cut into thin wedges
2 crushed garlic cloves
1 long green chilli, deseeded and finely chopped
1 red and 1 yellow capsicum, deseeded and finely sliced
1 tblspn red wine vinegar
2 tspns white sugar

Mix all the ingredients together, season with salt and pepper and add half the mixture to the slow cooker.

1/2 cup plain flour
5 even sized pieces of osso bucco
butter and olive oil for frying
150 ml white wine
625(ish) g packet gnocchi

Season flour with salt and pepper. Coat the meat in the flour and shake off the excess. Fry on medium high heat until well browned on both sides and place in an even layer over the peperonata in the slow cooker. Add the wine to the hot pan to deglaze, allow to boil for a minute or so then pour over the meat. Cover with the remaining peperonata.

Cook on high for approx 6 hours. When almost ready, cook gnocchi according to packet instructions. Remove meat carefully from sauce and keep warm. Add the gnocchi to the slow cooker to re-heat through in the sauce.

To serve, spoon the gnocchi and peperonata sauce into bowls, top with a piece of osso bucco and sprinkle with gremolata.

Gremolata:
grated zest of 1 lemon
1 crushed garlic clove
large handful of flat leaf parsley, very finely chopped

Mix all together in a small bowl.