|1 kg||stewing lamb — or lamb potjie meat|
|1/2 tsp||black pepper — freshly ground|
|1 medium||onion — peeled and chopped|
|1 large||carrot — peeled and chopped|
|1 stalk||celery — chopped|
|2||garlic cloves — crushed|
|1 tbsp||tomato paste|
|2 cup||red wine|
|1 can||red wine vinegar|
|1 cup||lamb stock — or chicken stock|
|2 cup||baby spinach|
|1/2 cup||parmesan cheese — finely grated|
|1 cup||semolina — fine|
|1 cup||parmesan cheese — finely grated|
|1 large||egg yolk|
|2 tbsp||olive oil|
|1/4 cup||parsley — finely chopped|
In a large bowl, toss the lamb in the flour, salt and black pepper until well coated.
Heat the oil in a large, heavy casserole dish over medium-high. Cook the lamb in batches for about 15–20 minutes, until all the meat has been browned. Transfer the lamb to another plate and set aside.
Use the same casserole dish to cook the onion, carrot, celery, garlic and rosemary for 10–15 minutes, until starting to brown. Add the tomato paste and cook until the tomato paste starts to caramelise.
Deglaze the casserole dish with the wine. Add the tomatoes, vinegar and honey, stirring and scraping loose all the browned bits in the casserole dish. Bring the mixture to the boil and add the meat to the mixture.
Add the stock and bring to a simmer. Cover, reduce the heat and cook for about 2–2½ hours until the meat is falling off the bone. Remove from the heat and set aside to cool.
Remove the meat from the sauce, pick the meat off the bones and shred into small pieces. Return the meat to the sauce, discarding the bones. Warm the ragu. Rinse the spinach and add it to the casserole dish. Cook for 2–3 minutes until the spinach is wilted.
Line a 30x20cm baking dish with baking paper, leaving an overhang on two sides.
Bring milk, butter and salt to the boil in a large saucepan over medium heat. Gradually whisk in the semolina and cook for about 3 minutes, whisking until very thick and bubbling. Remove from the heat, add the parmesan cheese and whisk until smooth. Whisk in the egg yolk, scrape the gnocchi mixture into the prepared pan and smooth over. Cover and chill until set for at least an hour.
Turn the gnocchi mixture onto a clean surface and remove the baking paper. Using a small circle cutter (2cm), cut small rounds.
Heat oil in a large nonstick pan over medium heat. Add half of the gnocchi to the pan, arranged in a single layer, and cook for about 3 minutes without stirring, until browned and crisp underneath. Turn the gnocchi and cook for about 2 minutes, until the other side is browned and crisp.
Spoon the gnocchi into the dish with the ragu. Gently toss gnocchi in the ragu. Sprinkle over the parmesan cheese and bake in the oven for 10–15 minutes until golden brown. Serve with a fresh green salad.
Supported by the Red Meat Industry of SA.
Recipe developed by Gerrie Du Rand; Styling by Caro Alberts; Photography by Michelle Parkin Photography
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