James Martin served up a tasty slow cooked shoulder of lamb ragù with gnocchi on Saturday Kitchen.

James says: “Shredded slow-cooked lamb flavours this rich tomato sauce for homemade gnocchi.”

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.

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 purée, 175ml red wine, 500ml lamb stock and 6 tbsp fresh basil, torn.

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.

To serve: 150g Parmesan, freshly grated.