Ragu of lamb and sticky onions with gnocchi and sage

Serves: 6
Course: Main Course
Cooking Time: 1 hr 40 mins
  • 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.

Paul Flynn

Paul Flynn

Paul Flynn is a chef, restaurateur and contributor to The Irish Times. He and his wife, Máire, run the Tannery restaurant and cookery school in Dungarvan, Co Waterford