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