This recipe was published by Hilary Biller and cooked by Justin Bonello – we thought it delicious, and just made a few changes for the busy city life.
1.5kg Lamb knuckles, neck and stewing meat
1 Large Onion, finely chopped
2 – 3 Leeks, sliced
3 Garlic Cloves, chopped
1 Tin of Whole Tomatoes
About 10 Raisin Tomatoes from Peppadew™
Salt and Pepper
500ml Beef Stock
- To save time we cooked our lamb in a pressure cooker – super quick and as tender as can be! If you don’t have a pressure cooker you can use a heavy bottomed pot on the stove or a potjie on the open fire. That will take about 2 hours.
- Dust the lamb pieces with dried basil, oregano, salt, pepper and flour.
- Heat the pressure cooker and add a little Vegetable Oil as well as a little oil from the Raisin Tomatoes to the base.
- Seal and brown the lamb little by little – remove and set aside.
- Now fry your onion, leeks and garlic in the same pot.
- Put back the lamb, add the tin of tomatoes and stock.
- Bring to pressure, turn down the pressure to simmer and cook about 15 minutes (depending how strong a pressure cooker you have)
- When the lamb is just tender, add raisin tomatoes and adjust seasoning (always add a bit of sugar)
- Check that you have enough liquid in your pot, add a few handfuls of gnocchi and simmer for about 15 minutes. (Just fish out a piece of gnocchi and taste if it is cooked, if you are not sure)
- Top with shaved Parmesan and fresh Basil. Serve with crusty Italian Bread – you can even use Garlic Italian Rolls.
Oh yes… don’t forget the red wine! Yummy!
- Don’t include Lamb Ribs, they will be too fatty.
- When using Leeks, peel off outer skin and wash them well, there is always grit under the first leaves.
- If you don’t have time to make a Beef Stock from scratch, we like using Ina Paarmans Stock Powder.
- Buy readymade Gnocchi from a good Italian Deli.