| Created by | Spinneys |
| Prep time | 45 minutes |
| Cook time | 120 minutes |
| Serves | 4 |
| Cuisine | Italian |
| Diet | Family Friendly |
| Preparation | Moderate |
| Calories | 1349 |
| Fat | 36.6g |
| Saturates | 9.2g |
| Protein | 94.3g |
| Carbs | 164.5g |
| Sugars | 9.7g |
| Given the cook-at-home nature of Spinneys and natural variations in ingredients, nutritional information is approximated. See details | |
Ingredients
Cooking Instructions
Download PDFFinely chop and rinse the leeks. Grate or crush the garlic cloves. Roughly chop the tomatoes.
Heat 2 tablespoons of the oil in a deep pan set over a medium-high heat.
Season the lamb shanks then fry, turning occasionally, until brown all over. Remove the shanks from the pan.
Lower the heat to medium. Add the leeks to the pan and sauté for 2-3 minutes, or until softened. Stir in the crushed garlic and tomato paste and cook for a further minute or two. Add the tomatoes to the pan along with the stock, oregano and balsamic vinegar. Season with 1 teaspoon of salt and bring to a gentle simmer. Lower the heat and cook for 2 hours or until the meat is falling off the bone.
Meanwhile, drain and rinse the cannellini beans. Place in a food processor along with the flour, egg, 1 tablespoon of olive oil, 1 teaspoon of salt and parsley. Blend on high until smooth and combined. Form into a ball and place in cling film and refrigerate for 15 minutes.
Bring a large pot of water to a boil and season well with salt.
Roll the dough into two even-sized logs and slice into 2cm pieces. Lightly press the top and bottom together to form the gnocchi. Working in batches, drop into the salted water and cook for 5 minutes, or until they rise to the top.
Toss the gnocchi through the ragu.
Serve sprinkled with cheese and extra oregano.
