Gnocchi with lamb shank

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.

Cool the cooked leg and separate the meat from the bone and tendons.

Prepare the glaze: heat honey in a saucepan, add thyme, minced garlic, and grated ginger root.

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.

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.

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.

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.

Place the cooked gnocchi in the center of a deep plate, top with lamb, and garnish with parsley leaves.