Curtis Stone's braised lamb with gnocchi
Tender lamb paired with homemade gnocchi - what’s not to love? This mouth-watering dish is perfect for weekends.
Note: + cooling time
- 3 garlic cloves
- 4 rosemary sprigs, leaves removed
- 4 anchovies
- 1 tbs red wine vinegar
- 1 Coles Australian Lamb Boneless Shoulder Roast (about 1.1kg)
- Plain flour, for dusting
- 1 tbs olive oil
- 1 cup (250ml) dry white wine
- 2 cups (500ml) salt-reduced chicken stock
- 2 1/4 cups (560ml) full-cream milk
- 3/4 cup (135g) semolina
- 60g butter, chopped
- 1 1/4 cups (100g) finely grated parmesan
- 2 Coles Australian Free Range Egg yolks
- 20g butter, melted, extra
Position a rack in the centre of the oven and preheat to 150°C (130°C fan-forced). In a food processor, process the garlic, rosemary leaves, anchovies, vinegar and a pinch of pepper until a thick paste forms.
Season the lamb and dust with flour, patting off any excess. Heat oil in a large heavy-based ovenproof frying pan over medium-high heat. Add lamb and cook, turning, for 8-10 mins or until golden brown all over. Transfer lamb to a plate and coat with the anchovy mixture.
Drain any fat from the pan and place over medium-high heat. Add the wine and cook for 3 mins or until the liquid reduces by half. Add the stock and bring to a simmer. Return the lamb to the pan. Cover and roast, turning halfway through cooking, for 3 hours. Cook, uncovered, for a further 30 mins or until the lamb is pull-apart tender and browned on top. Loosely cover with foil to keep warm and set aside to rest.
Meanwhile, to make the gnocchi, line a 20cm (base measurement) square baking tray with plastic wrap, allowing some overhang. In a medium saucepan over medium heat, bring milk and 1 tsp salt to just below a simmer. Slowly pour in the semolina, whisking constantly as mixture thickens. Cook, stirring frequently with a rubber spatula, for 3-5 mins or until mixture is thick and pulls away from the side of the pan. Set aside for 2 mins to cool slightly. Add the butter, 3/4 cup (60g) parmesan and the egg yolks. Stir well to combine.
Transfer gnocchi mixture to the prepared baking tray and spread to form an even layer. Cover with another piece of plastic wrap and press down to smooth the surface. Chill for 1 hour or until the gnocchi mixture is cold and firm.
While the lamb is resting, increase oven temperature to 230°C (210°C fan-forced). Transfer gnocchi mixture to a chopping board. Cut into 12 pieces. Brush the base of a 33cm x 23cm rimmed baking tray with melted butter. Arrange gnocchi in the tray and brush with melted butter. Sprinkle with the remaining parmesan and bake for 20-25 mins or until golden and crisp.
Use a spoon to skim off any fat at the top of the braising liquid. Use 2 forks to shred the lamb. Divide the lamb and gnocchi among serving plates. Drizzle with the braising liquid to serve.