Recipe provided by | Executive Chef/Owner Alex Seidel
Servings: 8
INGREDIENTS
Gnudi:
2 Pounds ricotta
2 lemons, zested
1 tablespoon kosher salt
12 cups semolina flour
Braised Lamb Shanks:
2 American Lamb shanks
salt and black pepper to taste
Oil as needed
1 Yellow onion, diced
1 rib celery, diced
1 medium carrot, diced
3 tablespoons tomato paste
2 cups white wine
3 quarts lamb stock
1 sachet (bay leaf, black peppercorn, thyme)
Bolognese:
2 ribs celery, small dice
1 small carrot, small dice
1/2 yellow onion, small dice
1 tablespoon garlic, minced
1/4 cup white wine
2 cups lamb braising liquid
1 sachet (bay leaf, black peppercorn, thyme)
6 cups canned San Marzano tomatoes with juice
1/2 cup heavy cream
2 tablespoons extra-virgin olive oil
Gremolata:
2 teaspoons minced fresh parsley
2 teaspoons minced fresh mint
2 teaspoons minced lemon zest
1 teaspoon minced garlic
salt and pepper to taste
DIRECTIONS
METHOD:
For the Gnudi: In a mixing bowl, mix ricotta, lemon zest and salt; transfer to cheesecloth and tie with butcher’s twine. Hang in a refrigerator with a vessel below to catch released whey for 24 hours. Remove ricotta from the cheesecloth; transfer to a pastry bag.
On a sanitized surface, spread 1/3 of the flour in an even layer. In another container lay remaining flour in an even layer. Pipe ricotta in long tubes onto the flour on the surface; cut tubes into about 1/2-inch pieces resembling gnocchi.
Transfer the cut gnudi to the container with flour no more than one layer thick; do not overlap. Bury the gnudi completely using the flour on the surface. Wrap; refrigerate for 36 hours. Remove gnudi from the flour; allow to air dry in the refrigerator for 2 to 4 hours on a sheet tray.
For the braised lamb shank: Preheat oven to 300°F. Generously season lamb with salt and pepper. In a heavy bottom sauté pan over medium high heat, add oil; sear lamb shanks well so all sides are golden brown. Remove from pan; place in covered oven-safe braising pan. Drain excess oil from sauté pan. Add onion, celery and carrot; sweat completely. Add tomato paste; caramelize, stirring often. Deglaze with wine; add to braising pan with lamb. Add stock and sachet to braising pan; bring to a simmer. Cover and transfer to oven to braise until lamb is tender and pulls away from bone, 3 to 4 hours, Allow lamb to cool. Remove from braising liquid; remove meat from bone. Strain stock, reserving for Bolognese.
For the Bolognese: In a heavy-bottom stock pot over medium heat, sweat celery, carrot, onion and garlic; deglaze with wine. Reduce wine; add braising liquid, sachet and tomatoes. Cook sauce for about 1-1/2 hours. Remove sachet; transfer sauce to a blender. Gently pulse sauce; transfer back to the sauce pot. Finish with cream and oil.
For the gremolata: In a mixing bowl, combine parsley, mint, lemon zest and garlic; season with salt and pepper.
To serve: In a sauté pan, add Bolognese and lamb; heat to a simmer. Bring a stockpot of water to a boil; cook gnudi until they float. Remove gnudi from water and add to Bolognese. Plate the lamb and gnudis; finish with small sprinkle of Gremolata.
Recipe and image provided by the American Lamb Board