Braised veal with ricotta gnocchi

Preheat oven to 180C. Dust shank in flour, shaking off excess and season well with salt and pepper. Place in roasting dish and cook for 40 minutes or until browned. Remove shank and strain off excess oil.

Place roasting dish on a stove top over a medium heat. Add carrot, onion and celery and cook 3-5 minutes or until vegetables have softened. Pour in 200ml of marsala and all of the herbs and simmer until reduced by half.

Add veal stock and return shank to pan. Cover with foil and place in oven; cook for 2 hours or until veal meat falls off the bone.

Remove shank from pan, pick off all the meat and strain off 200ml of stock. Set aside.

Blanch snow peas and beans in boiling water for 2 minutes. Drain and refresh with cold water.

Heat oil in a frying pan and add snow peas and beans. Cook 2 minutes and stir in remaining marsala, strained stock, and lemon and orange zest. Simmer until sauce has reduced by half. Return cooked veal to sauce and warm through. Season with salt and pepper and pour over freshly cooked gnocchi.

For the gnocchi, combine strained ricotta, parmesan, flour, yolk and salt in a large bowl. Mix well and tip onto a floured bench. Knead until smooth and well combined.

Dust work surface with semolina and cut dough into portions. Roll into 2cm thick sausages. Using a butter knife, cut sausages into 1cm lots. Roll gnocchi in semolina and set aside.

Bring a large pot of salted water to the boil. Add gnocchi and cook 2-3 minutes or until gnocchi starts to float. Strain and serve tossed through sauce.