Slow-Braised Red Wine Lamb Ragu with Gnocchi Step-by-step instructions

Before you start

Before starting, ensure your lamb shanks are patted completely dry with paper towels; moisture on the surface prevents proper searing and browning. Remove the lamb from the refrigerator about 20 minutes before cooking to take the chill off, which helps with even cooking.

Dice your mirepoix into uniform pieces so they soften at the same rate. Have your wine and aromatics measured and ready to go near the stove. Preheat your oven to 305°F (155°C) so it is ready for the Dutch oven immediately after the searing phase.

Instructions

Searing and Aromatics

1. 1Sear the Lamb
   Heat a heavy-bottomed Dutch oven over medium-high heat. Add the lamb shanks and sear them on all sides until a deep, golden-brown crust forms. Remove the lamb from the pot and set aside momentarily.
   Look for The lamb should have a deep brown, caramelized surface on all sides.
   Tip Ensure the pot is hot enough before adding the meat to achieve a proper sear.
2. 2Develop the Base
   In the same pot, add the diced mirepoix and sauté until softened. Stir in the tomato paste and cook for one minute to caramelize. Add the garlic and rosemary, stirring constantly until fragrant.
   Look for The vegetables should be softened and the tomato paste should darken slightly in color.
   Tip Scrape the bottom of the pot to release any flavorful browned bits from the lamb.

The lamb should be deeply browned on all sides, and the mirepoix should be soft and fragrant. The bottom of your Dutch oven should have a nice layer of brown fond, which is the secret to a flavorful sauce. Ensure the tomato paste has darkened from a bright red to a deep, earthy brick color before adding the wine, as this indicates the sugars have caramelized properly.

Slow Braising

3. 3Braise the Lamb
   Return the lamb shanks to the pot. Pour in the Chianti Classico. Cover and braise in a preheated oven at 305°F (155°C) for 3 hours, or until the lamb is fork-tender. Once cooked, ensure the internal temperature reaches at least 145°F (63°C). Rest the meat for at least 3 minutes before shredding.
   Look for The lamb meat should pull away easily from the bone with a fork.
   Safe temperature 145°F (63°C) internal temperature (steaks, chops and roasts)
   Tip Keep the lid tightly closed during the braise to maintain consistent moisture.

After three hours in the oven, the kitchen should smell rich and savory. The liquid will have reduced significantly, and the lamb should be visibly pulling away from the bone.

The meat should feel soft and yielding when poked with a fork. If the lamb still feels resistant, continue to cook for another 20 minutes, as the time can vary slightly depending on the thickness of the shanks.

Shredding and Finishing

4. 4Finish and Serve
   Remove the bones and shred the lamb meat directly into the glossy red wine reduction. In a separate pot, boil the gnocchi until they float. Toss the gnocchi into the ragu with the butter. Serve topped with shaved Pecorino and fresh mint.
   Look for The gnocchi should be coated in the glossy, thick lamb reduction.
   Tip Add a splash of the pasta cooking water if the sauce appears too thick when tossing.

The shredded lamb should be fully incorporated into the reduced wine sauce, creating a thick, glossy ragu. The gnocchi should be light and airy, coated evenly in the sauce. When you lift a forkful, the sauce should cling to the pasta without pooling at the bottom of the plate. The final touch of fresh mint and Pecorino should look vibrant against the dark, rich meat.

Common mistakes

Avoid overcrowding the Dutch oven when searing the lamb shanks, as this will cause the meat to steam rather than brown, leading to a loss of flavor development. Do not rush the braising process; the low temperature is critical for breaking down the tough connective tissues.

Finally, do not overcook the gnocchi. They cook very quickly and should only be tossed into the sauce once they float to the surface, otherwise, they may lose their structure and become mushy in the sauce.

How to tell it’s done

The lamb is perfectly done when the meat is exceptionally tender and pulls away from the bone with minimal effort. Using an instant-read thermometer, ensure the thickest part of the lamb has reached an internal temperature of at least 145°F (63°C), followed by a 3-minute rest.

The sauce should be reduced to a glossy, thick consistency that coats the back of a spoon. If the sauce is too thin, continue to simmer it on the stovetop for a few minutes after shredding the meat to reach the desired thickness.

• Steaks, chops and roasts: 145°F (63°C) in the thickest part, then a 3-minute rest