Lamb shank ragù with gnocchi

2 lamb shanks (Butcher counter)
Sea salt and freshly ground black pepper, to taste
3 T olive oil
4 Woolworths peeled baby onions, halved and peeled
2 medium carrots, finely diced
3 sticks celery
2 sprigs rosemary
5 bay leaves
1 T garlic
¾ cup Vilafonté Seriously Old Dirt red wine
140 g jar Woolworths stir through sundried tomato pasta sauce
4 cups chicken stocks
150 g Woolworths pitted kalamata olives in brine
200 g cherry tomatoes
50 g Grana Padano, grated, plus extra to garnish
2 x 500 g packs Woolworths Italian potato gnocchi, for serving
Fried rosemary, for serving 

1. Preheat the oven to 180°C. Season the lamb shanks, cover and allow to stand for 1 hour.    
2. Heat the olive oil in a large ovenproof pan over a medium heat. Add the lamb shanks and brown evenly, turning often. Remove from the pan.    
3. Add the onions, carrots, celery, rosemary and bay leaves to the same pan. Season with salt. Stir, loosening any bits of lamb, then add the garlic and wine.    
4. Cook until most of the wine has reduced, then add the sundried tomato sauce and stock. Return the lamb to the pan and cover with a lid. Roast for 3 hours, or until the lamb falls off the bone.    
5. Carefully remove the lamb from the pan and pull apart, keeping the pieces chunky. Set aside the lamb, then return the pan to a medium heat. Add the olives and cherry tomatoes and slowly reduce to make a thicker sauce.    
6. Once the sauce has reached the desired thickness, stir in some Grana Padano. Add the pulled lamb and check the seasoning. Cook for a further 5 minutes, then remove from the heat.    
7. Bring a saucepan of salted water to the boil to make the gnocchi. Add the gnocchi in batches, cooking until they float to the surface.    
8. Remove the gnocchi from the water using a slotted spoon, then add to the lamb, stirring through the sauce to combine. Serve sprinkled with extra Grana Padano and crispy fried rosemary.

SHOP RECIPE