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