Braised Lamb with Gnocchi, Asparagus & Rosemary

Tender succulent lamb is braised in a rich demi glace made with Keith Lorren Oxtail seasoning and sauteed with gnocchi, asparagus and rosemary. If you want an even more exotic experience, in the final sautee stage use fresh lavender instead of the rosemary. We promise this dish to be absolutely exquisite. If you are seeking to WOW your guests, make this!!

 

 

Ingredients

  • 1/4 cup of peanut oil,
  • 4 tablespoons all purpose flour
  • 3 lb lamb shoulder cut into chunks, 1/2 lb lamb bones
  • 3 tablespoons Keith Lorren Oxtail Seasoning
  • 1 tablespoon Keith Lorren Beef Bouillon
  • 1 teaspoon instant coffee
  • 1/4 teaspoon celery seed
  • 1 bay leaf
  • 1 tablespoon red wine vinegar
  • 1/2 teaspoon sugar
  • 3 tablespoons tomato paste
  • 4 tablespoons soy sauce
  • 1 teaspoon black pepper
  • 2 cans low sodium beef broth (or home made beef broth)
  • 2 cups water
  • 1 sprig of fresh rosemary
  • 1 sprig of thyme
  • 1 large onion quartered
  • 1/2 bunch green scalions
  • 2 carrots cut into 2 inch pieces
  • 2 stalks of celery cut into 2 inch pieces
  • 6 large garlic cloves smashed
  • 1 bunch of asparagus cut into 2 inch pieces
  • 2 lbs Italian gnocchi (potato dumplings) cooked aldente (do not over cook)
  • 1.5 lb mushrooms (morell, white, portabello, your choice)
  • 6 tablespoons of butter, cut into 1 inch pieces for finishing sauce
  • 2 cloves of garlic smashed for sautee
  • 1/2 bunch of scalions whites cut into 1 inch pieces and used for sautee, greens thinly sliced used for garnish
  • 1 sprig of rosemary or 2 teaspoons of lavender flowers for sauté
  • Fresh minced parsley for garnish
  • Freshly grated Parmesean, pecorino or goat cheese for garnish

Directions

  1. In a pot, heated to medium high add oil and whisk in flour.
  2. Make a dark roux by stirring flour, cooking until the flour turns the color of chocolate. stir constantly so you don’t burn it.
  3. Add onions, tomato paste, bay leaf, celery and saute for 2 minutes, stirring constantly.
  4. Add lamb, oxtail seasoning, black pepper, soy sauce, coffee, thyme and stir all ingredients.
  5. Add beef stock, vinegar and water
  6. Simmer lamb on medium high until lamb is tender and is falling off the bone, about 2 hours.
  7. With a spoon, skim as much fat from sauce as you can. Set aside.
  8. When lamb is tender, remove lamb from pot. 
  9. Once cool enough to handle, pull meat from bones and leave in 2 inch pieces. set aside
  10. Strain solids from the sauce with a cheese cloth or wire strainer. Sauce should coat the back of a spoon. 
  11. Add a little more water, if necessary. 
  12. Discard solids (onions/carrots/bones etc.)
  13. In a large deep skillet, add about 2 tablespoons of the oil skimmed from sauce.
  14. Sauté mushrooms until golden brown, remove, and set aside
  15. Add a tablespoon more of skimmed oil to pan and sauté asparagus and whites if scallion until aldente. 
  16. Add crushed garlic.
  17. Return mushrooms to pan, add gnocchi, meat and fresh sprig of rosemary or lavender. 
  18. Add strained sauce and butter and toss until mixed well.
  19. Serve in bowls garnished with a sprig of rosemary or lavender, grated Parmesan cheese and minced parsley.