{"id":29724,"date":"2015-08-08T11:29:55","date_gmt":"2015-08-08T10:29:55","guid":{"rendered":"http:\/\/thetalentzone.co.uk\/musictv\/?p=29724"},"modified":"2015-08-08T11:37:24","modified_gmt":"2015-08-08T10:37:24","slug":"james-martin-slow-cooked-lamb-ragu-with-gnocchi-recipe-on-saturday-kitchen","status":"publish","type":"post","link":"http:\/\/thetalentzone.co.uk\/musictv\/29724\/james-martin-slow-cooked-lamb-ragu-with-gnocchi-recipe-on-saturday-kitchen\/","title":{"rendered":"James Martin slow cooked lamb rag\u00f9 with gnocchi recipe on Saturday Kitchen"},"content":{"rendered":"

James Martin served up a tasty slow cooked shoulder of lamb rag\u00f9 with gnocchi on Saturday Kitchen.<\/p>\n

James says: “Shredded slow-cooked lamb flavours this rich tomato sauce for homemade gnocchi.”<\/p>\n

The ingredients for the slow-braised shoulder of lamb, 1 tbsp olive oil, 1 x 2.2kg shoulder of lamb, blade end, 1 bulb garlic, skin left on and cloves separated, 4 sprigs thyme, leaves only, 4 sprigs rosemary, chopped, 200ml red wine and 200ml lamb stock.<\/p>\n

For the ragu: 200g pancetta, chopped, 3 tbsp olive oil, 1 onion, roughly chopped, 3 cloves garlic, finely chopped, 2 carrots, finely chopped, 2 celery sticks, finely chopped, 200ml tinned Italian chopped tomatoes, 2 tbsp tomato pur\u00e9e, 175ml red wine, 500ml lamb stock and 6 tbsp fresh basil, torn.<\/p>\n

For the gnocchi: 4 medium potatoes, 200-300g salt, 75g plain flour, plus extra for dusting, 50g grated Parmesan, 1 egg yolk, beaten, 2 tbsp olive oil and salt and freshly ground black pepper.<\/p>\n

To serve: 150g Parmesan, freshly grated.<\/p>\n

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