Grießgnocchi mit Ochsenschwanz-Ragù

Ingredients for Semolina Gnocchi with Oxtail Ragù

• 2.3kg 2- to 3-inch pieces oxtails

• Plain flour

• 120ml Olivenöl

• 5 large celery stalks, coarsely chopped

• 2 large carrots, peeled, chopped

• 1 large onion, very coarsely chopped

• 475 ml trockener Rotwein

• 300ml canned crushed tomatoes with added puree

• 4 garlic cloves, chopped

• 6 fresh Italian parsley sprigs

• 2 large fresh rosemary sprigs

• 3 Turkish bay leaves

• 2 cups beef broth

• 240ml natriumarme Hühnerbrühe

• 725ml Vollmilch

• 120ml (1 stick) unsalted butter, diced

• 1 1/2 Teelöffel Salz

• 130g semolina flour (pasta flour)*

• 4 große Eigelb

• 170g grated Parmesan cheese, divided

• Gehackte frische italienische Petersilie

• Available at some supermarkets and at specialty foods stores and Italian markets.

Preheat oven to 163°C. Sprinkle oxtails with salt and pepper, then flour. Heat oil in heavy wide ovenproof pot over high heat. Add oxtails; cook until brown on all sides, about 15 minutes. Transfer to bowl. Add celery, carrots, and onion to pot. Reduce heat to medium-high and sauté until vegetables brown, about 15 minutes. Add wine and tomatoes. Boil until thickened to chunky sauce, about 5 minutes. Sprinkle in garlic. Tie parsley, rosemary, and bay leaves with kitchen string and add to pot. Return oxtails to pot in single layer. Add all broth; bring to boil. Cover pot; place in oven.

Braise oxtails until very tender, about 2 hours. Transfer oxtails to rimmed baking sheet. Using potato masher, crush juices and vegetables in pot to coarse sauce. Pull meat off oxtails and add to sauce. Season ragù with salt and pepper. DO AHEAD: Can be made 2 days ahead. Cool, cover, and chill. Rewarm before continuing.

Butter 13x9x2-inch glass baking dish. Bring milk, butter, and salt to simmer in heavy large pot over medium-high heat. Gradually whisk in semolina. Stir until semolina is very thick and bubbling, about 3 minutes. Remove from heat; mix in yolks, 1 at a time, then 150g Parmesan. Place pot over low heat and stir 2 minutes. Spread semolina in prepared dish. Cover and chill until firm, at least 2 hours and up to 2 days. Preheat oven to 246°C. Butter 15x10x2- inch glass baking dish. Using 1 3/4-inch round cutter, cut out as many semolina gnocchi as possible; arrange in prepared dish. Top with warm ragù sprinkle with remaining 80g Parmesan. Bake until heated through, 10 to 15 minutes. Sprinkle with parsley.

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