Rutabaga Gnocchi with Braised Lamb Shoulder… | Growing Chefs! Ontario

Ingredients

• 4 Medium baking potatoes
• 1 cup rutabaga, roasted and pureed
• 2 Egg yolks
• 6 cups flour
• 1 tablespoon salt
• 1/2 cup parmesan, grated
• 5 pounds boneless lamb shoulder
• 1/4 cup olive oil
• 6 Shallots, sliced
• 1 Carrot, roughly chopped
• 2 Stalks of celery, roughly chopped
• 1 Bulb of garlic, halved
• 1/2 Bunch of thyme
• 1 cup white wine
• 1 cup orange juice
• 1 tablespoon honey
• 1 tablespoon apple cider vinegar
• 2 bay leaves
• 1 tablespoon butter
• 1 tablespoon minced garlic
• 1/4 cup white wine
• 1 1/3 cups 35% cream
• 2 tablespoons Pommery mustard
• Salt to taste