Fruition Farms Ricotta Gnudi, Braised Lamb Shank Bolognese, Mint Gremolata
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Recipe Provided By
Executive Chef Alex SeidelServings
8
Ingredients
Gnudi:
- 2 pounds ricotta
- 2 lemons, zested
- 1 tablespoon kosher salt
- 12 cups semolina flour
Braised Lamb Shanks:
- 2 American Lamb shanks
- Salt and black pepper, to taste
- Oil, as needed
- 1 yellow onion, diced
- 1 rib celery, diced
- 1 medium carrot, diced
- 3 tablespoons tomato paste
- 2 cups white wine
- 3 quarts lamb stock
- 1 sachet (bay leaf, black peppercorn, thyme)
Bolognese:
- 2 ribs celery, small dice
- 1 small carrot, small dice
- 1/2 yellow onion, small dice
- 1 tablespoon garlic, minced
- 1/4 cup white wine
- 2 cups lamb braising liquid
- 1 sachet (bay leaf, black peppercorn, thyme)
- 6 cups canned San Marzano tomatoes with juice
- 1/2 cup heavy cream
- 2 tablespoons extra-virgin olive oil
Gremolata:
- 2 teaspoons minced fresh parsley
- 2 teaspoons minced fresh mint
- 2 teaspoons minced lemon zest
- 1 teaspoon minced garlic
- Salt and pepper, to taste
Directions
For the Gnudi: In a mixing bowl, mix ricotta, lemon zest and salt; transfer to cheesecloth and tie with butcher’s twine. Hang in a refrigerator with a vessel below to catch released whey for 24 hours. Remove ricotta from the cheesecloth; transfer to a pastry bag.
On a sanitized surface, spread 1/3 of the flour in an even layer. In another container lay remaining flour in an even layer. Pipe ricotta in long tubes onto the flour on the surface; cut tubes into about 1/2-inch pieces resembling gnocchi.
Transfer the cut gnudi to the container with flour no more than one layer thick; do not overlap. Bury the gnudi completely using the flour on the surface. Wrap; refrigerate for 36 hours. Remove gnudi from the flour; allow to air dry in the refrigerator for 2 to 4 hours on a sheet tray.
For the braised lamb shank: Preheat oven to 300°F. Generously season lamb with salt and pepper. In a heavy bottom sauté pan over medium high heat, add oil; sear lamb shanks well so all sides are golden brown. Remove from pan; place in covered oven-safe braising pan. Drain excess oil from sauté pan. Add onion, celery and carrot; sweat completely. Add tomato paste; caramelize, stirring often. Deglaze with wine; add to braising pan with lamb. Add stock and sachet to braising pan; bring to a simmer. Cover and transfer to oven to braise until lamb is tender and pulls away from bone, 3 to 4 hours, Allow lamb to cool. Remove from braising liquid; remove meat from bone. Strain stock, reserving for Bolognese.
For the Bolognese: In a heavy-bottom stock pot over medium heat, sweat celery, carrot, onion and garlic; deglaze with wine. Reduce wine; add braising liquid, sachet and tomatoes. Cook sauce for about 1-1/2 hours. Remove sachet; transfer sauce to a blender. Gently pulse sauce; transfer back to the sauce pot. Finish with cream and oil.
For the gremolata: In a mixing bowl, combine parsley, mint, lemon zest and garlic; season with salt and pepper.
To serve: In a sauté pan, add Bolognese and lamb; heat to a simmer. Bring a stockpot of water to a boil; cook gnudi until they float. Remove gnudi from water and add to Bolognese. Plate the lamb and gnudis; finish with small sprinkle of Gremolata.
