Curtis Stone's lamb ragu with potato gnocchiJan 14, 2022
my rich slow cooked
raguis a real crowd pleaser, it's a great dish to make for your family or when you have friends over, I like to serve it with homemade
gnocchi, but of course it's also delicious with prepared dishes
gnocchior a ribbon style pasta like papadali let's start with the
lambI'm using boneless Australian lamb shoulder for this
raguand there it is it's nice and lean and the flavor is just dynamite a little oil right in the pan don't over season with a little salt and a little pepper give it a quick stir then right into your hot pan once you get the lamb in that red hot pan just flip the lamb once it starts to develop color now it will take about eight minutes to get it nice and golden on all sides.
I've used the lamb shoulder and all I've done is trim off some of the fat. There is quite a lot of fat. It's nicely marbled so it's going to get a lot of fat on the inside of the l one shoulder and then I've diced it into two inch pieces toss that lamb together yeah look at that beautiful golden color ya once you get all that beautiful caramelization on the lamb, you can reduce the heat to medium, go ahead and remove the lamb from the pan, then you can add a little more oil, just a teaspoon, get the onions, toss them over the side, I take my mushrooms and toss them over the other side and then you want to get a little bit of garlic maybe four or five cloves and what I do is just hit them with my knife on top and then I throw the whole clove in after eight to ten minutes you have that beautiful softening of the onion the mushrooms are releasing their flavor Go ahead and grab your broth and your crushed tomatoes and then you can put your lamb back on.
Now you have two things you can do. Bring it to a simmer or you can throw it in the oven, but what am I to do? To do is put a lid on and then simmer over low heat stirring occasionally for three to three and a half hours, it's done when the lamb is tender and beginning to fall apart. soft and beautiful but you can always make it ahead of time and freeze it until you are ready to cook of course if you don't want to go ahead and get one from Cole's it will be really delicious too the first thing you need to do is preheat the oven to 200 degrees celsius or 180 if you are cooking with a fan and then get a little baking sheet like this guy and grab your
potatoes now the first job is to pierce the potatoes just use a fork about 10 or 12 times now they go in the oven they bake like an hour turn them every 15 minutes or until they're really perfectly tender in the center then leave them on the pan for another 10 to 15 minutes and then they'll be cool enough to handle so here are my potatoes t se they've cooled for about 10 minutes so I can handle them now and this is what's going to happen: we're going to remove the skin and then we're going to grate the potatoes into a big bowl so take a grate dor I'm going to stick mine right in the bowl and actually what I'm going to do is cut my potatoes in half and then I take my grater and I can peel the sides if you want and grate them right on that box grater so that grate the potato until there's nothing left but that skin if you've ever been to a restaurant and eaten those wonderfully soft, perfectly cushiony textured gnocchi and think to yourself, I wish I could make it like that at home, well, I guess what you can do now is take a silicone spatula get four egg yolks and just slowly pour them fold in that potato now of course that hot potato will start to slowly cook that egg yolk which is absolutely great. next get your Parmesan a little bit of pepper and a little bit of salt and mix it in then you add three quarters of the flour and use the spatula to mix it in but gently you want to fold it in you don't want to overwork it or over knead it at this point because I end up with tough gnocchi so go ahead and sprinkle that flour over the top and we're going to gently lift from the bottom and just fold it over once you've incorporated all the flour take a piece of cling film and tape it down. the top and then you're going to let this dough sit in the fridge for about 30 minutes once you've rested the dough go ahead and remove that plastic wrap and then what we're going to do is knead it with the rest of the flour like so that we'll literally be using our hands, so take the rest of that flour, sprinkle it over the top, save some for your board, just gently fold that flour in, don't overwork it. just gently kneading it a bit like a pasta dough now this is a very soft dough that sh might be a little sticky and even a little sticky then dust a baking sheet with a little bit of flour then divide the dough into four portions and then flour your hands and the work surface and what you're going to do is you're going to roll out one of these pieces of dough into sort of a rope that's going to be about an inch in diameter you want to roll this out into sort of a sausage shape I guess that starts in the middle and just roll like this make sure you dip your knife into a little flower as well so it doesn't stick and then pinch and cut straight away and then you can go ahead and drop the gnocchi right on your baking sheet every once in a while. dip the knife back into the flour and keep cutting, the idea is to cut them all the same size so they cook nice and evenly when you have gone through all four portions of the dough you will have about 50-60 gnocchi now if you like to freeze the nokia on the trail go ahead be my guest then transfer to an airtight container and store in the freezer for up to a month now my water is boiling this is an important step you guys have to season the water if you want it to taste like the ocean in agreement? very very salty because of course the salt water will soak into the pasta or gnocchi which is what we're going to do today so a good generous handful of salt and then take the gnocchi do it in batches if you want scoop it up and just put them in, it could take the water off the boil, so make sure it comes to a rapid boil before adding.
I wish you were here to smell this with me mmm it smells so fabulous. the thing to look for is that lamb falls over when you press it with your spoon or fork and now it absolutely does, you may need to taste it and you may need to adjust the seasoning so it's good to get it right. now oh its so rich in flavor the lamb and the tomatoes with that beautiful broth which is delicious they start to float when done once they start to float you want to give them another 60 seconds maybe 90 seconds of course if you are cooking from frozen you will have to add an extra minute in while the nokia cooks just lift them up and then throw them right into your lamb it can take all the heat off your pans i'm actually going to lift mine bring it over here to my trivet give it a shake very lightly now if you want it to be even richer you can add just a little bit of butter that will melt and give you a beautiful flavor as you can see I leave it in the pan because I think it is so beautiful I would serve it just like that, I take some fresh mint sprinkle some flat leaf parsley on top I'll stir it one more time let the butter melt it will give it a beautiful shine and really enhance the flavor and then nice big bowls ndes and plentiful I mean look at that I know what I can't wait to get into this?
I take just a little Parmesan cheese on top, you'll see it melt the second it hits that lamb. This lamb is wonderfully tender and there is so much flavor in the sauce. from the mushrooms, garlic and tomatoes the gnocchi is light and fluffy just the way I want it voila I can't stand here and stare at it all day some lamb some gnocchi get that perfect bite. i will tell you once you learn how to do this there is no need to go to restaurants enjoy
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