Ingredients

Serves 4

500g baked potato passed through a ricer
150g plain flour
1/2 pinch nutmeg
Salt & pepper to taste


Braised lamb shoulder
1 lamb shoulder, bone in (about 1.8kg) or use lamb shanks if the shoulders too big
Chicken stock (enough to cover lamb)
2 carrots, peeled and finely diced
2 onions, peeled and finely sliced
1 bunch leek, cut into 3 inch lengths
10 crushed black peppercorns
5 star anise
2 tbsp coriander seeds
1 tbsp fennel seeds
2 bay leaves
½ bunch thyme
500ml white wine
1 tin 175 g tinned peeled , chopped tomatoes


To serve
2 zucchini medium diced and sauteed
½ bunch marjoram
¼ cup each of grated & shaved parmesan


 

Method


For the gnocchi
While the potatoes are still hot, pass through a potato ricer or sieve. You need 500g of passed potatoes. Add the flour, seasoning and nutmeg. Mix until well incorporated then knead until smooth. Roll into sausage shapes about as thick as your middle finger and then cut into 2cm lengths. Refrigerate until needed.

For the braised lamb shoulder
Season the lamb then brown in a heavy based saucepan. Remove from pan. Brown off all the vegetables in the same pan, when caramelised add the spices, tomatoes and lamb, cover in chicken stock. Bring to simmer, cover with parchment paper and a lid and put into a 160°C oven for 4hours. Remove from oven and allow to cool for about 30 minutes. Carefully take lamb from braising liquid and remove the bones. Reduce the braised liquid to sauce consistency for a rich full body sauce that coats the gnocchi. Shred the lamb with your fingers and mix with a little of the reduced liquid, add the sautéed zucchini.

To serve
Put the gnocchi into a pot of salted, simmering water until they float to the top. Allow to cook for a further minute once floating. Remove into a bowl and mix with the reduced braising liquid, parmesan cheese and marjoram. Place gnocchi into hot serving bowls, top with hot shredded lamb and shaved parmesan.
 
Enjoy!