Ingredients needed
Lamb. I used lamb shoulder but a leg of lamb will also work. Onion. Celery. Carrot. Fresh garlic cloves. Fresh herbs: I used fresh rosemary and thyme but sage, parsley and oregano are all delicious with lamb. Although mint is traditionally a great partner to lamb, I wouldn’t recommend using it here. You can however serve the finished dish with a few fresh basil leaves as garnish. Red wine. If you’d prefer to keep this recipe alcohol-free, substitute the wine with beef stock and two tablespoons of Balsamic vinegar. Beef/lamb stock. Chopped tomatoes. Use San Marzano tomatoes, if possible. Tomato paste. Salt and black pepper. Cauliflower. Potatoes. Use any potato variety suitable for baking. Waxy potatoes will make the gnocchi gluey. Egg yolk. Flour.
How to make lamb ragu
Can I make this ragu in an Instant Pot/Pressure cooker?
Yes absolutely. Start the lamb in the Instant Pot and cook with the aromatics for 1 hour, 15 minutes on high pressure. Remove the lamb and shred then continue with the ragu as directed above. If you’d like to use a slow cooker, the lamb will take approximately 7-8 hours.
Can I make this ahead?
Yes, the ragu and gnocchi can be made in advance. Allow the cooked ragu to cool to room temperature then transfer to an airtight container and store in the refrigerator for up to 3 days. The lamb ragù can also be frozen in freezer bags for up to 3 months. Form the gnocchi then freeze in a single layer on a baking tray before transferring to freezer bags. Cook the gnocchi from frozen in a large pot of salted water until they float to the surface and are al dente.
Serving suggestions
Although the ragu is delicious with cauliflower gnocchi, it will be equally good with creamy mashed potatoes, polenta, risotto or pasta.
Garlic Parmesan Mashed Potatoes. Creamy Polenta. Parmesan Risotto.
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