Lamb Ragu with Gnocchi

Method

1. 1For Lamb: Score the lamb. Combine spices and lemon rind, season, rub into lamb.
2. 2Place diced vegetables into the base of a deep combi tray. Place lamb on top. Pour stock to come halfway up the meat. Cover with baking paper and foil.
3. 3Place in combi oven on steam bake (70% steam), 92°C. Cook in combi oven for 10-15 hours or overnight until meat is tender. Lamb is done when the scapula bone easily pulls out.
4. 4For Ragu: In a thick-bottom pan on a medium flame, add oil, sauté onion and garlic. Add carrots and celery, cook till translucent. Add spices, stir to combine. Add wine, deglaze.
5. 5Add crushed tomatoes, tomato paste and lemon rind. Simmer for 5 minutes.
6. 6Remove lamb, pull out bone, shred the meat, adding to ragu as you go. Place on the heat until the sauce thickens.
7. 7Cook gnocchi in a large stockpot of boiling water, uncovered for approximately 5 minutes or until gnocchi floats to the surface, drain.
8. 8Serve lamb on gnocchi, finish with basil and lemon juice. Serve with green salad and garlic bread if desired.