Lamb Shoulder Ragù with Gnocchetti Recipe

Ingredients

• 2 tbsp extra-virgin olive oil
• 1 each onion, celery stalk, red capsicum, and small fennel bulb, cut into large dice
• 10 garlic cloves, crushed
• 1 long red chilli, split lengthways
• 2 tbsp tomato paste
• 2 rosemary sprigs
• 2 thyme sprigs
• 2 bay leaves
• 2 thin strips of orange peel
• 1 cinnamon quill
• 2 each small star anise and cloves
• 10 black peppercorns
• 100 ml red wine
• 1 litre (4 cups) passata
• 50 gm brown sugar
• 1 kg boneless trimmed lamb shoulder, cut into 5cm pieces
• 1 tbsp butter
• Finely grated parmesan, to serve
• Gnocchetti
• 250 gm fine semolina, plus extra for dusting
• 1 tbsp olive oil
• Rosemary pangrattato
• 120 gm (2 cups) breadcrumbs from day-old crustless bread processed to coarse crumbs, then shaken in a sieve to remove fine crumbs
• 100 ml extra-virgin olive oil
• 2 tbsp rosemary leaves
• 1 garlic clove, crushed