Lamb ragu with cauliflower gnocchi

• Meat

  • 1 cup Beef/lamb stock
  • 1 kg Lamb shoulder

• Produce

  • 1 kg Baking/fluffy potatoes
  • 2 cups Cauliflower florets
  • 6 Garlic cloves, skin on
  • 4 Garlic cloves
  • 1 Onion
  • 1 Red onion
  • 2 sprigs Rosemary, Fresh

• Refrigerated

  • 2 Egg yolks

• Canned Goods

  • 2 tsp Tomato paste

• Baking & Spices

  • 1 1/2 cups Cake/all purpose flour
  • 1 Salt
  • 2 Salt & pepper
  • 1 cup Semolina

• Beer, Wine & Liquor

  • 1 cup Red wine

• Other

  • 1 X 400g can chopped tomatoes

Found on simply-delicious-food.com

Description

Ingredients

• 1kg lamb shoulder
• 1 onion, quartered
• 6 garlic cloves, skin on
• 2 sprigs fresh rosemary
• 1 cup red wine
• 1 cup beef/lamb stock
• salt & pepper to taste
• 1 red onion, finely chopped
• 4 garlic cloves, thinly sliced
• 1x 400g can chopped tomatoes
• 2 teaspoons tomato paste
• salt & pepper to taste
• 1kg baking/fluffy potatoes
• 2 cups cauliflower florets
• 2 egg yolks
• 1½-2 cups cake/all purpose flour
• salt, to taste
• 1 cup semolina (for dusting)

Directions

• To make the lamb ragu, pre-heat the oven to 160°c.
• Place the lamb shoulder, along with the quartered onion, garlic cloves, rosemary, red wine and stock in an oven-proof dish then season to taste and cover with foil/a lid.
• Place in the oven and allow to roast slowly for 3-4 hours until the lamb is tender and falling off the bone.
• In the meantime, place the potatoes on a baking sheet and bake for 45 minutes – 1 hour until a skewer is easily inserted.
• Place the cauliflower on a baking sheet and drizzle with a little olive oil. Allow to roast alongside the potatoes until golden brown and cooked through.
• Remove the potatoes and cauliflower from the oven and allow to cool slightly.
• Puree the cauliflower and set aside.
• Halve the potatoes and scoop the flesh into a bowl, using a potato masher/fork, mash until there are no lumps. Add the cauliflower puree.
• Add the egg yolks and mix well.
• Add the flour, ½ cup at a time and mix in gently, you don’t want to over-work the dough. I only needed 1.5 cups of flour for my gnocchi but some mixtures might need a bit more. It’s best to make sure your potatoes are quite dry before adding the flour though as the more flour you add, the tougher your gnocchi will be.
• When you’ve added enough flour to result in a soft dough, break tennis ball sized pieces off of the dough and roll into long strips on a floured surface. cut the strip into 1cm gnocchis and place on a tray sprinkled with semolina (the semolina wont absorb into the gnocchi) until you are ready to cook them. If you like, you can also use a fork to make indents in the gnocchi which create little spaces to suck up more of the ragu sauce.
• When the lamb is cooked, remove from the oven and shred.
• In a saucepan, saute the red onion and sliced garlic until soft and translucent then add the tomatoes, tomato paste, shredded lamb and all the lambs cooking juices.
• Reduce the heat and allow to simmer for 30-45 minutes until the sauce has reduced slightly and the lamb is very tender.
• To cook the gnocchi, bring a large pot of salted water to the boil and drop the gnocchi in carefully. When they float to the surface they are ready. Remove them with a slotted spoon and place straight into the ragu.
• Serve immediately.