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I was so happy with the way this recipe turned out and really wanted to share it. It’s from my blog:
For those who prefer good ‘ol reddit, the recipe:
One large white onion, diced
1/3 lamb shoulder roast, shredded with jus, fat and bones reserved
2 cloves garlic
1 lemon, juice and zest
1 bunch mint, chopped
1 L of lamb (or beef) broth
homemade or store bought gnocchi
salt and pepper
Slow roast lamb shoulder roast, directions for this can be found here: http://www.bakebraiseandbroil.com/meat/#/slow-roasted-lamb-shoulder/
Take reserved lamb fat from cooking lamb shoulder roast and add 4 tbsp to cast iron pan on medium heat. Add onion and garlic and cook until caramelized, a deep brown colour, 15-25 minutes.
Add jus from cooked lamb roast along with lamb/beef broth and bring to boil. Add reserved bones from cooked lamb roast. Cover, and let simmer 30 minutes until reduced by half.
While au jus sauce cooks, take lamb meat and put on cookie sheet. Toss with 1 tbsp reserved lamb fat and place under broiler in oven. Cook for 5 minutes until crispy and brown all over. Keep an eye on it, it will burn easily.
After simmering for 30 minutes, remove bones and taste au jus sauce. Adjust seasoning with salt and pepper. Turn burner to medium high and bring to boil. Add gnocchi directly to au jus sauce and cook until tender.
When gnocchi are almost cooked, add shredded lamb, lemon juice, lemon zest and mint. Take off heat and serve immediately.