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Slow Braised Shoulder of Lamb Ragù with Gnocchi

Shredded slow-cooked lamb flavors a rich tomato sauce served with homemade Parmesan gnocchi and fresh basil.

DinnerItalianLambPastaSlow CookedGnocchi
Estimated Nutrition
Calories
1964.1
kcal / serving
7856.2 kcal total
Carbs
58.7g
per serving
234.8 g total
Fat
135.5g
per serving
542.1 g total
Protein
120.6g
per serving
482.4 g total
Cook Time
340
minutes
Serves
4
people
Dietary
Vegetarian Vegan Dairy Free Gluten Free

Ingredients

CondimentsSauces
2
tbsp
Tomato Purée
Dairy
50
g
Parmesan
Grated, for gnocchi
1
piece
Egg Yolk
Beaten
150
g
Parmesan
Freshly grated, to serve
GrainsCereals
75
g
Plain Flour
Plus extra for dusting
Liquids
200
ml
Red Wine
For roasting lamb
200
ml
Lamb Stock
For roasting lamb
175
ml
Red Wine
For the ragu
500
ml
Lamb Stock
For the ragu
Meat
2.2
kg
Shoulder Of Lamb
Blade end
200
g
Pancetta
Chopped
NutsSeeds
1
bulb
Garlic
Skin left on and cloves separated
4
sprig
Thyme
Leaves only
4
sprig
Rosemary
Chopped
3
clove
Garlic
Finely chopped
6
tbsp
Basil
Fresh, torn
200
g
Salt
For baking bed
1
piece
Salt
To taste
1
piece
Black Pepper
To taste
OilsFats
15
ml
Olive Oil
For rubbing lamb
45
ml
Olive Oil
For the ragu
30
ml
Olive Oil
For drizzling gnocchi
Vegetables
1
piece
Onion
Roughly chopped
2
piece
Carrots
Finely chopped
2
stalk
Celery
Finely chopped
200
ml
Tinned Italian Chopped Tomatoes
4
piece
Potatoes
Medium size

Method

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