Gnocchi in a Lamb Au Jus Reduction
Gnocchi, little packages of deliciousness that soak up a ton of flavour. This makes the effort required in making a super flavourful au jus totally worth it - gnocchi show it off and they're not humble about it. They take that flavour and run with it.
This is part of two (of three) on lamb shoulder. This recipe is a perfect weeknight meal to use up that left-over lamb shoulder you cooked on Sunday (see recipe here). It's simple, quick and you will love it. If you've got carnivorous friends, invite them over. They're going to go crazy for this one. Concentrated, delicious lamb and beef jus, tossed with tender lamb meat and potato dumplings. You'll forever be a hero.
One large white onion, diced
1/3 lamb shoulder roast, shredded with jus, fat and bones reserved
2 cloves garlic
1 lemon, juice and zest
1 bunch mint, chopped
1 L of lamb (or beef) broth
homemade or store bought gnocchi
salt and pepper
Take reserved lamb fat from cooking lamb shoulder roast (see recipe here) and add 4 tbsp to cast iron pan on medium heat.
Add onion and garlic and cook until caramelized, a deep brown colour, 15-25 minutes.
Add jus from cooked lamb roast along with lamb/beef broth and bring to boil. Add reserved bones from cooked lamb roast. Cover, and let simmer 30 minutes until reduced by half.
While au jus sauce cooks, take lamb meat and put on cookie sheet. Toss with 1 tbsp reserved lamb fat and place under broiler in oven. Cook for 5 minutes until crispy and brown all over. Keep an eye on it, it will burn easily.
After simmering for 30 minutes, remove bones and taste au jus sauce. Adjust seasoning with salt and pepper. Turn burner to medium high and bring to boil.
Add gnocchi directly to au jus sauce and cook until tender.
When gnocchi are almost cooked, add shredded lamb, lemon juice, lemon zest and mint. Take off heat and serve immediately.