Ragu of lamb and sticky onions with gnocchi and sage

Sat, Jan 4, 2020, 05:55

  • Serves: 6
  • Cooking Time: 100 mins
  • Course: Main Course
  • Cuisine: Italian


  • 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.