Recipe: Port Braised Lamb Shanks with Herby Roasted Gnocchi

11 Days since my last post- it has been a while! I do however, have a valid excuse- I have been on holiday recently, firstly a couple of days in Penzance with the boyfriend, and then off to good old Glastonbury Festival! In the coming week I will be writing a festival foodie review of Glastonbury, so keep your eyes and taste buds peeled! This dish is a little bit special (and by that I don't mean.....simple!). I've never cooked lamb shanks before, nor tried roasting pre-prepared gnocchi, but I gave this idea a whirl and it was a resounding success! Some larger lamb shanks may need a longer cooking time- basically you know when it's done if the meat comes nice and easily (pretty much falls) off the bone.

Port Braised Lamb Shanks with Herby Roasted Gnocchi (serves 2)

Shanks

2 lamb shanks

1 tbsp olive oil

Salt and pepper

200ml port

300ml beef (or lamb) stock

1 garlic clove, bashed

1 tsp herbs du provence

½ orange, diced up

30ml Worcestershire sauce

Gnocchi

400g fresh gnocchi

4 tbsp olive oil

1 tbsp freshly finely chopped mint

1 tsp dried rosemary

½ tsp garlic powder

Salt and pepper

1. Preheat the oven to 200C. Heat the olive oil in a frying pan on a high heat, and add the lamb shanks. Season the lamb with salt and pepper, and sear the shanks on all sides for a couple of minutes.

2. Add the shanks to a small casserole pot, with all the other ingredients. Put the lid on, and cook for 2 and a half hours (removing and basting halfway through cooking time).

3. Meanwhile, put the gnocchi on a roasting tray with all the other ingredients. Mix these ingredients all together, making sure the gnocchi is all coated with the oil and herbs. Bake in the oven (200C) for 40 minutes, stirring halfway through.

4. Meanwhile, remove the lamb from the oven. Remove the lamb from the bone, set aside, and strain the cooking juices. Boil the strained cooking juices for 6 minutes, to create a concentrated lamb jus.

5. Serve the warm lamb and roasted gnocchi, with the jus poured over, and some buttered green vegetables if desired.