Name: Oregano lamb stew with gnocchi
Cook time: 180 min
Total time: 180 min
Yield: 4
Ingredients: 1 kilogram boneless lamb shoulder; 2 tablespoon extra virgin olive oil; 2 medium (300g) brown onions; 2 clove garlic; 2 teaspoon dried oregano; 1/2 teaspoon ground cinnamon; 400 gram canned diced tomatoes; 3 cup (750ml) beef stock; 1 tablespoon tomato paste; 2 teaspoon caster sugar; 500 gram potato gnocchi; 1/2 cup (40g) finely grated parmesan cheese; 1 cup loosely packed fresh oregano leaves

Oregano lamb stew with gnocchi

Fresh oregano leaves add their unmistakeable flavour to this succulent lamb stew served on a bed of pillowy gnocchi. A classic winter warmer if we've ever seen one!

Ingredients

1 kilogram boneless lamb shoulder

2 tablespoon extra virgin olive oil

2 medium (300g) brown onions

2 clove garlic

2 teaspoon dried oregano

1/2 teaspoon ground cinnamon

400 gram canned diced tomatoes

3 cup (750ml) beef stock

1 tablespoon tomato paste

2 teaspoon caster sugar

500 gram potato gnocchi

1/2 cup (40g) finely grated parmesan cheese

1 cup loosely packed fresh oregano leaves

Method

1.Chop the lamb coarsely. Heat oil in a large saucepan; cook the lamb, in batches, until browned. Remove.

2.Meanwhile, peel and thickly slice onions. Cook in pan, stirring, until softened. Peel and thinly slice garlic, add to pan with dried oregano and cinnamon. Cook, stirring, until fragrant.

3.Return the lamb to the pan with undrained tomatoes, stock, paste and sugar; bring to boil. Reduce heat; simmer, covered, for 2 hours, stirring on occasion.

4.Uncover; bring to the boil. Boil, uncovered, for 10 minutes. Stir in gnocchi; cook, uncovered, for about 5 minutes or until gnocchi is tender and sauce is thickened. Season to taste.

5.Serve with parmesan cheese and oregano.

Suitable to freeze without gnocchi. Not suitable to microwave.
Note

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Ingredients

Method

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