Serves: 8

Prep Time: 45 minutes

Cooking Time: 3 hours

PAIR WITH

Melting Pot Shiraz

INGREDIENTS

Potato Gnocchi

• 1kg cooked Kestrel potatoes
• 2 eggs, lightly beaten
• 200g plain flour
• 20g finely grated Italian parmesan

Lamb Ragout

• 60ml olive oil
• 600g lamb shoulder, boned and diced
• 2 carrots, finely diced
• 1 celery stalk, finely diced
• 1 large onion, finely diced
• 6 garlic cloves, crushed
• 2–3 tbsp tomato paste
• 1 × 400g tin crushed tomatoes
• 1 cup Tin Shed Melting Pot Shiraz (plus extra for the cook)
• 250ml beef or chicken stock
• 3 bay leaves
• 4 sprigs thyme
• Fresh basil
• Salt and pepper

METHOD

Gnocchi

Boil the potatoes until just cooked. Drain well, then place in a warm oven for 5 minutes to dry. While still hot, pass the potatoes through a mouli or ricer. Spread out on a tray and allow to cool slightly so the steam escapes.

Add the eggs, then gently fold through the flour and parmesan. Mix lightly. The less handling, the better.

Roll into ropes and cut into your preferred shape. Cook in salted boiling water for around 5 minutes, until the gnocchi float and are tender. Drain and cool.

 
Lamb Ragout

Heat half the olive oil in a heavy-based pot. Brown the lamb in small batches until well coloured, then set aside.

Add the remaining oil to the pot. Gently cook the onion, carrot and celery for 5–10 minutes until soft and aromatic. Stir in the tomato paste and cook until caramelised. Add the garlic, then the crushed tomatoes, Shiraz, stock, bay leaves and thyme.

Return the lamb to the pot, season well, cover and braise in a 160°C oven for 2–2½ hours, until the lamb is meltingly soft.

Remove the bay leaves and thyme. Shred the lamb slightly through the sauce to create a rich ragout consistency.

 
To Serve

Pan-fry the cooked gnocchi in hot olive oil until lightly golden. Add the lamb ragout and fresh basil, tossing gently to combine.

Finish with freshly grated parmesan and serve immediately.

Tip: Short on time? This ragout works beautifully with pasta too.