Beef Osso Bucco over Ricotta Gnocchi and Warm Spinach

Source: Blaine's Low Carb Kitchen

Beef:
3 beef shins with bone- about 1 and 1/2 lbs each
1/4 cup olive oil
1 cup small boiling onions peeled (approx. 6)
4 cloves garlic- rough chopped
2 stalks celery - rinsed and chopped in 2 inch pieces
1 tbsp. Italian Seasoning
3 tbsp. red wine to deglaze
1 cup beef stock
1 28 oz. can peeled tomatoes
Salt and pepper to taste
Fresh spinach (10 oz bag)

Garnish:
1 tbsp. lemon rind
2 Tbsp. fresh sage - chopped

Gnocchi:
1/3 cup soy flour - sifted
1/4 cup wheat flour - sifted
1 cup parmesan cheese -grated
3 egg yolks
1 tsp. fresh nutmeg - grated
1 cup ricotta cheese - drained

Beef Preparation:
Preheat large sauté pan over medium high heat. Add olive oil and beef shins that have been seasoned with salt and pepper. Sear shins on both sides until well browned then transfer to roasting pan. Add 2 more tablespoons of olive oil to pan and brown onions, garlic and celery for 5 minutes. Add Italian herbs to hydrate then immediately deglaze with red wine. Add tomatoes and stock and bring to simmer while crushing tomatoes with back of wood spoon. Turn off pan and pour sauce and vegetable mixture over meat in roasting pan and roast covered with lid for 2 1/2 hrs at 325-degrees until meat is tender.

Gnocchi Preparation:
Mix dry ingredients with wet ingredients. Take teaspoon of dough and shape into small dumpling making sure to keep hands wet with bowl of cold water nearby. Place dumplings onto wax paper and make indentation with back of fork. (Tip: use your opposite hand when making fork indentations to make sure gnocchi does not stick to fork.) When complete, put small batches of gnocchi into gently boiling water. When gnocchi floats to top of water let cook 30 seconds more. Strain with cold water, drain well and let cool. Cover in 2 tbsp. olive oil so they do not stick .

Pick spinach free of stems. Place spinach onto large serving platter. Remove roasting pan from oven and place meat, onions and celery on top of raw spinach. Return sauce back to sauté pan and reduce by 1/3 over medium high heat. Add fresh chopped sage and grated lemon rind to sauce. Heat gnocchi in sauce for 1 minute. Pour sauce and gnocchi over meat and spinach.

Yields 6 Servings - approximately 13 net carbs per serving.

 (80-90 Gnocchi Dumplings = 6 Servings - approx. 6.5 net carbs per serving)