Braised Lamb Breast with Ricotta Gnocchi, Spinach and Shaved Pecorino
Serves 8
Note: lamb needs to cure for a day after being rubbed with spice mixture
1 lamb breast or 3 lamb shanks
Sea salt
Cracked black pepper
3 tablespoons cumin seed
3 tablespoons fennel seed
1-1/2 teaspoons onion powder
1-1/2 teaspoons garlic powder
1 tablespoon cayenne pepper
3 tablespoons sugar
1 tablespoon smoked paprika
¼ cup flour
1 bay leaf
1 carrot
1 stalk celery
2 shallots
8 ounces baby spinach
4 cooked and sliced artichoke hearts
10 green olives, pitted
2 ounces olive oil
2 Roma tomatoes, smoked
1 cup Cabernet
3 cups veal stock
1 pound pasta
Toast cumin and fennel seeds in a sauté pan until fragrant. In a mortar and pestle, mix cumin, fennel, onion powder, garlic powder, cayenne, sugar, paprika and a pinch of salt and pepper. Rub mixture on lamb and refrigerate for a day.
Heat oil in a heavy braiser. Lightly flour the meat. Place in pan and brown on all sides. Add shallot, carrot and celery to the pan and sauté with a bay leaf until the vegetables are tender.
Deglaze pan with the red wine and reduce until wine is almost evaporated. Add the veal stock and simmer for 3 to 5 hours, until meal is tender. Remove lamb from the pan and cool – reserve sauce.
Pick the meat off the bones and add back to the sauce. Add sliced artichokes and olives. Keep sauce warm while you cook the pasta.
After the pasta is cooked add to the sauce and the fold in spinach and grated cheese.