Braised lamb shoul­der

Western Living - - FOOD -

Braised Lamb Shoul­der with But­ter­nut SquashRi­cotta Gnoc­chi DAVID ROBERT­SON, CHEF, THE DIRTY APRON COOK­ING SCHOOL

1½ lbs bone­less lamb shoul­der,

cut into 3 equal pieces 2 tbsp veg­etable oil, or as needed Salt and freshly ground black pep­per, to taste 1 large onion, chopped 1 car­rot, chopped 1 stalk cel­ery, chopped 4 cloves gar­lic, finely chopped (di­vided) 1½ cups dry red wine 1 cup crushed toma­toes, canned ½ cup beef stock, or as needed ½ cup chicken stock, or as needed ¼ cup maple syrup 2 tbsp sherry vine­gar 2 sprigs fresh thyme 1 sprig fresh rose­mary 1 bay leaf 1 tbsp ex­tra-vir­gin olive oil Shaved parme­san, for gar­nish Hand­ful of arugula, for gar­nish

But­ter­nut squash-ri­cotta gnoc­chi

1 medium but­ter­nut squash,

cut in half length­wise and seeds re­moved Veg­etable oil, for brush­ing 1 cup drained ri­cotta 1 large egg, lightly beaten ¾ cup grated parme­san 1 tsp freshly grated nut­meg 1 tsp kosher salt Freshly ground black pep­per, to taste 1⅓ cups all-pur­pose flour,

plus ex­tra for dust­ing and dredg­ing

To make the braised lamb shoul­der, pre­heat oven to 300° F. Heat a large fry­ing pan over high heat and add enough veg­etable oil to coat. Sea­son lamb on all sides with salt and pep­per. Care­fully add lamb to pan and sear un­til brown on all sides. Place in a Dutch oven or brais­ing pan and set aside.

Add onion, car­rot, cel­ery and half of gar­lic to the fry­ing pan and cook for 5 min­utes, un­til ten­der. Pour in wine and bring to a boil, scrap­ing any bits of meat from the bot­tom of the pan. Cook for 10 min­utes, un­til liq­uid is re­duced by half.

Stir in canned toma­toes, stocks, maple syrup and vine­gar and bring to a boil. Pour mix­ture over lamb. The liq­uid should al­most cover the lamb—if it doesn’t, add more stock or wa­ter. Add thyme, rose­mary and bay leaf. Cover with a lid or foil and braise in the oven for 3 hours, un­til meat is fork ten­der. Set aside to cool to room tem­per­a­ture, then re­frig­er­ate for at least 4 hours or prefer­ably overnight to let the flavours set­tle and de­velop.

Re­move fat, which will have so­lid­i­fied. Gen­tly re­heat over low heat. Once the brais­ing liq­uid has come to liq­uid form, re­move the lamb. Strain the liq­uid into a bowl and dis­card the solids. Cut lamb into bite-sized cubes.

To make the gnoc­chi, pre­heat oven to 400° F. Lightly flour a bak­ing sheet. Lightly brush cut side of but­ter­nut squash with oil. Place squash cut-side down on a bak­ing sheet and roast for 1 hour, un­til ten­der. Set aside to cool slightly, then scoop out flesh. Dis­card skin.

Mea­sure 2 cups squash and chill in the fridge for at least 1 hour. ( You can freeze any re­main­ing squash to use an­other time.)

In a large bowl, com­bine 2 cups squash, ri­cotta, egg, parme­san and nut­meg. Sea­son with salt and pep­per and mix well. Grad­u­ally fold in flour, tak­ing care not to over­work the dough. Dredge dough in flour. On a clean work sur­face, roll out dough by hand into a rope with a ¾-inch di­am­e­ter. Cut rope into 1-inch pieces and place onto pre­pared bak­ing sheet. Re­frig­er­ate un­til needed.

Bring a large saucepan of salted wa­ter to a boil. Drop gnoc­chi into the wa­ter and cook for 1 minute, un­til they float to the sur­face. Us­ing a slot­ted spoon, trans­fer gnoc­chi onto a lightly oiled bak­ing sheet and toss lightly to pre­vent them from stick­ing to each other. Set aside to cool.

To as­sem­ble, heat olive oil in a large fry­ing pan over medium heat. Add re­main­ing gar­lic and sauté for 1 minute, un­til fra­grant. Add lamb and quickly sauté. Pour in 2 cups of brais­ing liq­uid and sim­mer un­til re­duced to your de­sired con­sis­tency. Add gnoc­chi and gen­tly toss to­gether. Sea­son with salt and pep­per to taste. Gar­nish with shaved parme­san and arugula. Serves 4.

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