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Braised lamb with gnocchi recipe
Braised lamb with gnocchi recipe
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Prep Time:
20 minutes
Cook Time:
255 minutes
Total Time:
275 minutes
Elevate your entertaining with succulent braised lamb and savory semolina gnocchi.
Ingredients:
  • 3 garlic cloves
  • 4 rosemary sprigs, leaves removed
  • 4 anchovies
  • 20.00 ml red wine vinegar
  • 1 Lamb Boneless Shoulder Roast (about 1.1kg)
  • Plain flour, for dusting
  • 18.20 gm olive oil
  • 250ml white wine
  • 500ml chicken stock
  • 560ml milk
  • 135g semolina
  • 60g butter, chopped
  • 100g parmesan
  • 2 Free Range Egg yolks
  • 20g butter, melted, extra
Instructions:
  • Preheat the oven to 150°C (130°C fan-forced) and place a rack in the center. Blend garlic, rosemary leaves, anchovies, vinegar, and a pinch of pepper in a food processor until a thick paste forms.
  • Season the lamb generously and coat it with flour, shaking off any extra. Heat oil in a large, ovenproof frying pan on medium-high heat. Sear the lamb for 8-10 minutes until beautifully golden all around. Place the lamb on a plate and generously cover it with the anchovy mixture.
  • Remove excess fat from the pan and set it over medium-high heat. Pour in the wine and simmer for 3 minutes until the liquid is reduced by half. Pour in the stock and bring to a simmer. Add back the lamb, cover, and roast for 3 hours, flipping halfway through. Uncover and cook for another 30 minutes until the lamb is fork-tender and golden brown on top. Tent with foil, let rest, and keep warm to serve.
  • Prepare the gnocchi by lining a 20cm square baking tray with plastic wrap, leaving some excess on the sides. Heat milk and 1 tsp salt in a saucepan over medium heat until just below simmering. Gradually add semolina, whisking continuously until the mixture thickens. Stir with a rubber spatula for 3-5 mins until it's thick and pulls away from the sides of the pan. Let it cool for 2 mins, then mix in butter, 3/4 cup parmesan, and egg yolks until well combined.
  • Spread the gnocchi mixture onto the prepared baking tray to create a smooth layer. Cover with plastic wrap and gently press down to ensure an even surface. Chill for 1 hour until the mixture is cold and firm.
  • Once the lamb is resting, preheat the oven to 230°C (210°C fan-forced). Transfer the gnocchi mixture to a chopping board and cut it into 12 pieces. Brush the base of a 33cm x 23cm rimmed baking tray with melted butter, then arrange the gnocchi in the tray and brush them with more melted butter. Sprinkle with the remaining Parmesan and bake for 20-25 minutes until golden and crisp.
  • Remove any fat on the braising liquid surface with a spoon. Shred lamb using 2 forks. Plate the lamb and gnocchi. Finish by drizzling with the braising liquid before serving.

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