This gnocchi is a good example of using up the excess sauce from some braised lamb shanks. The sauce was rich and flavoursome and still had plenty of olives and vegetables and was just too yummy not to use. Gnocchi, either homemade like this ricotta gnocchi or commercial go well with this type of sauce. I added some finely chopped chorizo to the sauce as it was reheating.
The original lamb shanks with polenta.
This version combined pasta and a combination of odds and ends of cheese, a little cream and some breadcrumbs to become a type of pasta bake. Add some fresh tomato sauce and serve with a green salad.
More from a friend's garden. Frank's apricots became jam and an apricot sauce that had some dumplings added. A similar concept to Golden Syrup Dumplings but not as sweet. The sauce is made by cutting up some apricots, in this case about half a kilo and stewing them until mushy, adding some sugar to taste and more water until you have a sauce consistency. You can get the recipe for the dumplings here
Braised Lamb Shanks
6 lamb shanks
2 onions, diced
4 cloves garlic, crushed
1 bay leaf
1 large can diced tomatoes
1 bottle tomato puree/Passata sauce
1 cup sherry
A generous pinch of dried chilli flakes.
Freshly ground black pepper
Additional wine/stock /water
4 sticks celery, diced
3 carrots, diced
1 cup pitted black olives or more
Heat oil in a large pan, add lamb shanks and brown all over. Add diced onions, garlic, stirring to prevent the onions and garlic from burning.
Add sherry, tomato puree, chopped tomatoes and bay leaf and some black pepper. I like to have the shanks at least half covered with the liquid and then turn them over during the cooking process. Add water or stock if necessary. Cover and cook on a low heat or in 150 deg C oven for a couple of hours or until meat is tender but not falling off the bones. Check during cooking and add more water or stock as needed.
Remove shanks from the pan and keep warm. Add diced vegetables and continue cooking until tender and the sauce has reduced and thickened. Taste and adjust flavour with freshly ground black pepper.