GNOCCHI WITH LAMB RAGU

Slow-cooked, fall-apart lamb ragu over delicious gnocchi is the perfect comfort recipe for a chilly evening, alongside a glass of your favourite Jules Taylor Pinot Noir.

Slow-cooked, fall-apart lamb ragu over delicious gnocchi is the perfect comfort recipe for a chilly evening, alongside a glass of your favourite Jules Taylor Pinot Noir.

This gently spiced, aromatic slow cook combines meltingly tender lamb and sticky prunes topped with a zesty gremolata so good you can enjoy it year-round. Devour with buttery potato gnocchi or tagliatelle pasta with plenty of crusty bread to mop up the delicious silky juices.

Alongside a glass or two of Jules Taylor Pinot Noir it’s a match made with perfect intention.

Add toasted slivered almonds or pangritata if you’re after a little crunch.

INGREDIENTS

A small Leg of lamb
3 tbsp Balsamic glaze
1 1/2 cups white wine
2 cups beef stock
1 large red onion peeled & sliced 1 cm thick
2 tsp ground cinnamon
½ tsp ground cloves
2 tbsp maple syrup
1 packed cup pitted prunes
½ cup white wine vinegar

GREMOLATA
Lemon zest
flat leaf parsley
clove of garlic,crushed
zest of an orange
½ a small clove of garlic crushed
extra-virgin olive oil
lemon juice
500gm packet good quality potato gnocchi

METHOD

Season lamb well, heat a little oil in a large pan and brown until golden on all sides.

Lay the onion rings in a single layer and place the browned lamb leg directly on top of them.

Mix together the cloves and cinnamon and rub over the lamb leg. Drizzle the surface of the lamb with half the balsamic glaze, the maple syrup, vinegar and couple of teaspoons of olive oil. Pour the wine and the stock around the lamb, add the prunes and cover well with a lid or tin foil sealing all the edges. Cook covered at 150c for three hours or until the lamb is falling off the bone.

Whilst Lamb is cooking, make the gremolata. In a jar or small bowl, add the finely grated zest of an orange & half a lemon to 1/3 cup lemon and orange juice. Stir, add the finely chopped parsley and crushed clove of garlic. Season well and mix again to combine, set aside for flavours to get tot know each other.

Remove lamb and soft onion rings to a serving platter. Over medium heat reduce cooking liquid slightly.

Cook the gnocchi as per packet instruction, drain leaving two tablespoons of cooking liquid behind, add a knob of butter and toss to emulsify and coat.

Portion gnocchi onto plates with a disc of the roasted onion on each. Add torn pieces of lamb with some prunes. Spoon over some cooking juices. Top with spoonsful of the gremolata and serve with a Jules Taylor Pinot Noir a lightly dressed leafy salad with plenty of sliced baguette to mop up the juices.

Enjoy!