Lamb Shank Ragu with Potato Gnocchi & Pickled Ramps by Marjorie Meek-Bradley


Potato Gnocchi:

Russet potatoes: 6 large

Egg yolks: 3

Salt: 1 teaspoon

Flour: 2 cups, divided

Lamb Shank Ragu:

American Lamb shanks: 8

Harissa: 1/4 cup

Salt and pepper: to taste

Butter: 1/2 cup

Fresh peas, blanched: 1 cup

Ramp tops chiffonade: 1 cup

Pickled ramps: 1/2 cup

Garrotxa or other aged goat cheese: 1 cup


For Potato Gnocchi:  Bake potatoes at 400°F until done, about 1 hour.  Scoop out center; put into food mill and pass onto counter.  Form into a line, making a well down the middle.  Put egg yolks in center, sprinkle with 1 cup flour and salt.  With a bench, scrape cut in flour; fold potatoes over each other.  Sprinkle on remainder of flour; fold over until dough is smooth.  Do not over mix.  Cut dough into 6 sections; roll into logs about 2 centimeters thick.  Cut into 3-centimeter-long dumplings.  Place on a sheet tray dusted with flour; hold in refrigerator until ready to cook.

For Lamb Shank Ragu:  Rub shanks with harissa; season with salt and pepper.  Let sit for 2 hours, then roast at 450°F for 10 minutes.  Remove; reduce oven heat to 250°F.  In a large casserole dish, add shanks; cover halfway with water.  Cover tightly with foil; cook for about 5 hours, until tender and meat slightly falls off bone.  Let cool; pick all of meat.  Strain braising liquid and mix with meat; add to large sauté pan over low heat.

Lamb Shank Ragu with Potato Gnocchi and Pickled Ramps

Bring a large pot of water seasoned with salt to a boil.  Blanch gnocchi for 30 seconds; remove with a slotted spoon.  Place in the Lamb Shank Ragu.  Add a bit of butter, peas and ramp tops; gently mix together.

To serve:  Divide and place on serving plates.  Top with ramps and cheese.