Gnocchi with Lamb Shank
Main Dishes | European cuisine
⏳ Time
40 minutes + 4 hours
🥕 Ingredients
19
🍽️ Servings
6
Description
Pan-fried Italian dumplings with lamb shank, sage, and parsley leaves.
Ingredients
- Rack of Lamb - 42.3 oz
- Gnocchi - 14.1 oz
- Onion - 6 oz
- Carrot - 4.2 oz
- Garlic - 0.1 oz
- Ginger - 0.1 oz
- Sage - 0.1 oz
- Parsley - 0.3 oz
- Chicken Broth - 4 fl oz
- Beer - 1 fl oz
- Honey - 3.5 oz
- Soy Sauce - 1 fl oz
- Vegetable Oil - 3 fl oz
- Butter - 1.8 oz
- Thyme - 0 oz
- Salt - 1.1 oz
- Green peppercorns - 0.1 oz
- Sugar - 0.2 oz
- Ground Black Pepper - 0.1 oz
Step by Step guide
Step 1
Prepare the leg: place the raw leg in 4 liters of water, add 25 g of salt, peppercorns, 100 g of onion, and a carrot. Bring to a boil, then simmer on low heat for 4 hours until the leg is fully cooked.
Step 2
Let the cooked leg cool down and then separate the meat from the bone and tendons.
Step 3
Prepare the glaze: heat honey in a saucepan, then add thyme, finely chopped garlic, and grated ginger.
Step 4
Stirring constantly, allow the garlic to brown slightly, then pour in the soy sauce and mix well until smooth. Cook for 5 minutes, then remove from heat.
Step 5
Slice the onion into thin strips and sauté it in vegetable oil. Once the onion turns golden, add sugar and cook for a few more minutes. Pour in the beer and 10 grams of water. Simmer on low heat until reduced.
Step 6
Boil the gnocchi in salted boiling water. Once cooked, drain the gnocchi in a colander and sauté them in a skillet with butter and whole sage leaves until golden brown. Season with salt and pepper, then remove the sage leaves.
Step 7
Cut the lamb shank into large pieces. Sear them in a saucepan with butter for 1 minute. Then add the onion in beer, chicken broth, and glaze, and simmer for about a minute, seasoning to taste with salt and pepper.
Step 8
Place the cooked gnocchi in the center of a deep plate, top with the lamb, and garnish with parsley leaves.
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