| Braised Lamb Breast with Ricotta Gnocchi |
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Braised Lamb Breast with House Made Ricotta Gnocchi, Spinach and Shaved Pecorino Cheese Serves 8 Ingredients: 1 Lamb Breast or 3 lamb shanks Sea Salt Cracked black pepper 3 T. cumin seed 3 T. fennel seed 1.5 t onion powder 1.5 garlic powders 1 T. cayenne pepper 3 T. sugar 1 T. smoked paprika 8 oz. baby spinach 4 artichokes (poached off and cleaned) 10 green olives (pitted) 2 oz. new olive oil 2 Roma tomatoes (smoked) 1 carrot 1 stalk celery 2 shallots 1 cup Cabernet wine 3 cups veal stock 3 large baking potatoes Salt and pepper Preparation: Start by toasting all of the seed spices in a sauté pan on the stove long enough to smell them. Place them in a mortar and pestle and crack them. Mix them with the dry spices and add some salt and pepper. Season the lamb with spice mix and let sit for a day in the refrigerator to let the spices meld into the lamb. In a heavy braiser, flour the meat, heat a little oil and brown the meat. Add the chopped shallot, chopped carrot, and chopped celery and sauté with a bay leaf until the vegetables are tender. Deglaze with the red wine and reduce, then add the veal stock and simmer for 3-5 hours. Strain and set aside. Next, pick the lamb and add back to the sauce and add the sliced artichokes and pitted olives. Set aside, keeping warm. After the pasta is cooked add to the sauce and fold in spinach and grated cheese. Enjoy. |
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