Ingredients
- 750g diced lamb shoulder
- 3tbsp flour
- 3tbsp olive oil
- 4 onions, peeled and sliced
- 4 cloves of garlic, peeled and sliced
- 5 fresh sage leaves, finely chopped
- 4tbsp balsamic vinegar
- 1 chicken stock cube, crumbled
- 350ml water
- Salt and pepper
- 1 x 500g packet gnocchi
- 1 x 70g packet rocket salad
- 80g Parmesan, grated
- 25ml olive oil
- Juice of ½ a lemon
1 Preheat an oven to 160 degrees Celsius, or equivalent. Turn the lamb in the flour, season and shake off the excess.
2 Heat the olive oil in an oven-proof pot over a medium to high heat.
3 When the oil is gently smoking, carefully add the lamb and the onions.
4 Cook for 15-20 minutes, turning occasionally to make sure everything caramelises evenly.
5 Add the garlic and sage after 15 minutes or so, then add the balsamic vinegar, water and stock cube.
6 Bring to a simmer, cover and put in the oven for 75 minutes.
7 Cook the gnocchi as per packet instructions. Drain and add to the lamb.
8 When ready to serve, dress the rocket in the olive oil and lemon juice and season and scatter the Parmesan on top. Serve with the ragu.
