Gnocchi with lamb shank
6 servings
40 minutes
Fried Italian dumplings with lamb shank, sage and parsley leaves.
1
Prepare the drumstick: soak the raw drumstick in 4 liters of water, add 25 g of salt, pepper, 100 g of onion, and carrot, bring to a boil, and simmer for 4 hours until fully cooked.
- Lamb shanks: 1200 g
- Onion: 170 g
- Carrot: 120 g
- Salt: 30 g
- Black peppercorns: 2 g
2
Cool the cooked leg and separate the meat from the bone and tendons.
3
Prepare the glaze: heat honey in a saucepan, add thyme, minced garlic, and grated ginger root.
- Honey: 100 g
- Thyme: 1 g
- Garlic: 3 g
- Ginger: 3 g
4
Constantly stirring, let the garlic sauté a bit, then pour in the soy sauce and mix well until smooth. Simmer for 5 minutes, then remove from heat.
- Soy sauce: 25 ml
5
Slice the onion into thin strips and fry in vegetable oil. When the onion turns golden, add sugar and fry for a few more minutes. Add beer and 10 g of water. Evaporate on low heat.
- Onion: 170 g
- Vegetable oil: 100 ml
- Sugar: 6 g
- Beer: 50 ml
6
Boil the gnocchi in salted boiling water. Drain the cooked gnocchi and sauté in a pan with butter and whole sage leaves until golden brown, season with salt and pepper, then remove the sage leaves.
- Gnocchi: 400 g
- Salt: 30 g
- Ground black pepper: 4 g
- Butter: 50 g
- Sage: 4 g
7
Cut the lamb shank into large pieces. Sear them in a saucepan with butter for 1 minute. Then add onion in beer, chicken broth, glaze, and simmer for about a minute, seasoning with salt and pepper to taste.
- Lamb shanks: 1200 g
- Onion: 170 g
- Chicken broth: 120 ml
- Honey: 100 g
- Salt: 30 g
- Ground black pepper: 4 g
8
Place the cooked gnocchi in the center of a deep plate, top with lamb, and garnish with parsley leaves.
- Gnocchi: 400 g
- Lamb shanks: 1200 g
- Parsley: 8 g