Braised Mutton Shank Gnocchi with Peas, Mustard and Fennel from Meat Manifesto by Andy Fenner
Mutton is loaded with deep, rich, delicious flavour, but it can be a bit overwhelming for some. For me, it’s too heavy when braised in red wine or beer; I prefer a light chicken stock or white...
Login or Signup to bookmark recipes from your favorite sites, build shopping lists, and create your own recipes. For the cooking instructions, visit the original recipe at app.ckbk.com.
Ingredients
- 1 celery stalk, finely chopped
- 1 fennel bulb, finely sliced (reserve the tops for garnish)
- 1 onion, peeled, finely chopped
- 1 carrot, peeled, finely chopped
- olive oil, enough to cover the base of a pan
- 500 g ready-to-cook gnocchi
- Salt
- pepper
- 1 cup peas, cooked (frozen peas are also fine)
- ½ cup Dijon mustard
- 2 cups chicken stock (or water)
- 4 cups vermouth or white wine
- olive oil, enough to cover the base of a pot
- 2 large mutton hindshanks or 4 foreshanks
- 2–3 sprigs thyme
- 2–3 sprigs rosemary
Ready to cook this?
Turn these ingredients into a shopping list you can check off as you shop.
Free account required. Already a member? You can sign in on the next step.
More dinner inspiration, straight to your inbox
Get recipes worth saving and practical cooking tips. No account needed.
More Like This
Gnocchi with beef recipe | Mutti Recipe
mutti-parma.com
Gnocchi with Beef and Pelled Tomatoes | Mutti Recipe
mutti-parma.com
Braised Mutton Shanks
mackhillfarm.com
Haricot Mutton from Mrs A.B. Marshall's Cookery Book by Agnes B. Marshall
app.ckbk.com
Braised Beef Shanks
boxhfarm.ca
Goat Shanks and Carrots Braised in Fish Sauce and Carrot Juice from Meat Manifesto by Andy Fenner
app.ckbk.com
Slow-cooked stuffed breast of mutton with wild garlic and fennel from Mark Hix on Baking by Mark Hix
app.ckbk.com
Mutton Bunny Chow
bluffmeatsupply.co.za