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 
Marjorie 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
Lamb Shank Ragu with Potato Gnocchi and Pickled Ramps taste great. From dinner recipes, budget menus and healthy diet selections, you’ll easily find any recipe you need.
Ingredients:
Directions:
- 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. ChefMarjorie 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
