Gnocchi with Lamb Shank
Main Dishes • European
Description
Pan-fried Italian dumplings with lamb shank, sage, and parsley leaves.
Ingredients
- Rack of Lamb 40 oz
- Gnocchi 15 oz
- Onion 5 oz
- Carrot 5 oz
- Garlic 0 oz
- Ginger 0 oz
- Sage 0 oz
- Parsley 0 oz
- Chicken Broth 5 fl oz
- Beer 0 fl oz
- Honey 5 oz
- Soy Sauce 0 fl oz
- Vegetable Oil 5 fl oz
- Butter 0 oz
- Thyme 0 oz
- Salt 0 oz
- Green peppercorns 0 oz
- Sugar 0 oz
- Ground Black Pepper 0 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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