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Ingredients
| 1 packet packet | Diced Lamb Diced Lamb | ||
| Salt Salt | |||
| 2 tbsp tbsp | Butter Butter | ||
| 250 ml ml | Water Water | ||
| 3 tbsp tbsp | Balsamic Vinegar Balsamic Vinegar | ||
| 2 tbsp tbsp | Flour Flour | ||
| 1 packet packet | Gnocchi Gnocchi | ||
| 50 g g | Parmesan Parmesan | ||
| 3 tbsp tbsp | Olive Oil Olive Oil | ||
| 1 handfuls handful | Rosemary
Rosemary (chopped) | ||
| 2 cloves clove | Garlic
Garlic (sliced) | ||
| 3 | Onions
Onion (sliced) | ||
| 1 | Chicken Stock
Chicken Stock (crumbled) |
Italian Style Ragu of Lamb with Rosemary Gnocchi
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30 min
(5)
Method
A slow cooked lamb stew with lots of melting onions served with buttery Italian dumplings and lashings of Parmesan, this is a deeply satisfying dish that has all the hallmarks of perfect Italian comfort food!
- Preheat your oven to 160˚c.
- Turn the lamb over in the flour, season & shake off the excess.
- Heat the olive oil in an oven proof pot over a medium high heat. When hot, carefully add the lamb and the onions and cook on the hob for 15 - 20 minutes, turning occasionally to make sure everything caramelises evenly.
- Add the garlic after 15 minutes or so , then add the balsamic vinegar , water and the stock cube. Bring to a simmer, cover & put in the oven for 1 hour.
- Cook the gnocchi according to packet instructions. Warm some butter in a large frying over a medium heat & add the herbs. Drain the gnocchi & add to the warmed butter.
- Season & serve with the lamb ragu on top. Finish each portion with lots of grated parmesan.
