Lamb Shank Ragu with Potato Gnocchi and Pickled Ramps

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Lamb Shank Ragu with Potato Gnocchi and Pickled Ramps BY CHEF MARJORIE MEEK-BRADLEY
Twenty top chefs from Washington DC competed in the third annual DC Lamb Jam. Chef Lamb JamMarjorie Meek-Bradley of Ripple won best in show as well as best use of lamb shanks for this recipe.
Yield 8 servings
Potato Gnocchi
6 large Russet potatoes
3 Egg yolks
1 t Salt
2 C, divided Flour
Bake potatoes at 400A°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.
Lamb Shank Ragu
8 American Lamb shanks
1/4 C Harissa
Salt and pepper – to taste
1/2 C Butter
1 C Fresh peas – blanched
1 C Ramp tops – chiffonade
1/2 C Pickled ramps
1 C Garrotxa or other aged goat cheese
Lamb Shank Ragu
Rub shanks with harissa; season with salt and pepper. Let sit for 2 hours, then roast at 450A°F for 10 minutes. Remove; reduce oven heat to 250A°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 saute 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.
Chef Marjorie Meek-Bradley
Ripple
Washington, DC
Recipe and image provided by the American Lamb Board

Lamb Shank Ragu with Potato Gnocchi and Pickled Ramps

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  1. Lamb Shank Ragu with Potato Gnocchi and Pickled Ramps BY CHEF MARJORIE MEEK-BRADLEY
    Twenty top chefs from Washington DC competed in the third annual DC Lamb Jam. Chef Lamb JamMarjorie Meek-Bradley of Ripple won best in show as well as best use of lamb shanks for this recipe.
    Yield 8 servings
    Potato Gnocchi
    6 large Russet potatoes
    3 Egg yolks
    1 t Salt
    2 C, divided Flour
    Bake potatoes at 400A°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.
    Lamb Shank Ragu
    8 American Lamb shanks
    1/4 C Harissa
    Salt and pepper – to taste
    1/2 C Butter
    1 C Fresh peas – blanched
    1 C Ramp tops – chiffonade
    1/2 C Pickled ramps
    1 C Garrotxa or other aged goat cheese
    Lamb Shank Ragu
    Rub shanks with harissa; season with salt and pepper. Let sit for 2 hours, then roast at 450A°F for 10 minutes. Remove; reduce oven heat to 250A°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 saute 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.
    Chef Marjorie Meek-Bradley
    Ripple
    Washington, DC
    Recipe and image provided by the American Lamb Board

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