BRAISED ITALIAN LAMB WITH GNOCCHI
SERVES 4 PREP + COOK 45 MINS
✦✦ ¹⁄ 3 cup olive oil ✦✦ 500g lamb tenderloins, cut into 2cm pieces ✦✦ 2 small eggplants, sliced (see tip) ✦✦ 1 medium onion, chopped finely ✦✦ 2 small carrots, chopped finely ✦✦ 1 medium fennel bulb, chopped finely ✦✦ 2 tbsp tomato paste ✦✦ 400g can diced tomatoes ✦✦ 2¼ cups (560ml) water ✦✦ ½ cup Sicilian green olives, seeded ✦✦ 2 tbsp baby capers, rinsed ✦✦ ¼ cup red-wine vinegar ✦✦ ¹⁄ 3 cup fresh dates, pitted, chopped coarsely ✦✦ 500g potato gnocchi ✦✦ ¹⁄ 3 cup finely grated parmesan ✦✦ fresh basil leaves, to serve
1 Heat 1 tbsp of the oil in a flameproof casserole dish or large heavy-based saucepan over high heat. Add lamb. Cook 1 min each side until dark brown and caramelised (lamb will still be pink in the centre at this stage). Transfer to a plate.
2 Add 2 tbsp of the oil to pan. Cook eggplant 5 mins until golden and softened. Transfer to a plate lined with paper towel to drain.
3 Add remaining oil to pan. Cook onion, carrot and fennel over high heat 5 mins until starting to soften and turn golden.
4 Reduce heat to medium-high. Stir in tomato paste. Cook 1 min until fragrant. Add tomatoes, 1¾ cups of the water, olives, capers, vinegar and dates. Bring to boil. Reduce heat to low, then cook, covered, 10 mins until vegetables are tender and sauce is reduced and thickened.
5 Stir in gnocchi, lamb, eggplant and remaining water. Cook over high heat 5 mins until gnocchi and lamb are tender and eggplant is warmed through. Season to taste.
6 Serve topped with parmesan and basil.