Gnocchi With Oxtails

Cooking Instructions

Preheat the oven to 375° F.

Trim excess fat from oxtails. Cut oxtails in half through vertebrae (or have your butcher do this). Season oxtails liberally with salt and pepper and dredge with flour. In a 6 to 8-quart heavy- bottomed casserole, heat the olive oil until smoking. Add oxtails and cook until browned, turning often, 8 to 10 minutes. Remove to a plate and set aside.

To the same pan, add the onions, and, stirring constantly, cook until lightly browned, 5 to 7 minutes. Add wine, stock and herbs and bring to a boil. Return the oxtails to the pot, submerging them in the liquid, and bring to a boil. Cover the casserole with a tight-fitting lid or aluminum foil and cook in the oven for 1 to 1 and one-half hours, or until meat is falling off the bone.

Remove the pan from the oven and carefully remove the oxtails.

Remove meat from bones and discard bones. Shred meat into small pieces. With a ladle, remove fat from the surface of the sauce. Add oxtail meat. Cook to ragu consistency. Season.

Bring about 6 quarts of water to a boil and add 2 tablespoons salt.

In a 12 to 14- inch saute pan, heat ragu (sauce) over medium heat until warmed through.

Cook the gnocchi in the boiling water at a low boil until they float aggressively to the surface. Drain gnocchi and add to saute pan with oxtail ragu. Toss gently over medium heat to coat gnocchi with ragu, 1 to 2 minutes. Divide among 6 heated bowls and grate Asiago over each bowl. Serve immediately.