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Sicilian lamb shanks with spinach and parmesan gnocchi


The Brisbane Youth Service – Centre for Young Women offers housing and support services to young women and their children who are at risk of homelessness. The $100,000 donation will be used to implement a ‘one on one’ mentoring programme that will reduce social isolation through links to the community and assist with decision-making and life skills.
INGREDIENTS

4 lamb shanks
2 tablespoons olive oil
1 tablespoon White Wings plain flour
salt and pepper
1 brown onion, diced
120g Italian sopressa salami, diced (optional: you can use ham, bacon or pepperoni)
1 750g jar Paul Newman's Own Homestyle Bolognese sauce
150g Sicilian green olives
500g potato gnocchi
1 tablespoon butter
1 tablespoon water
80g baby spinach
2 tablespoons grated parmesan
METHOD

Prep time: 15 minutes
Cooking time: 2 ½ hours

1. For the shanks, heat the oil in a large casserole dish or pot on the stove. Combine the seasoning with the flour and dust the shanks all over.

2. Brown for 3-4 minutes on each side until golden, remove from the pot and set aside. Add in the diced onion and salami and sauté for 3 minutes, pour in the sauce, refill the jar with water, replace the lid and give it a good shake, add this to the sauce. Replace the shanks into the sauce and bring to a boil. Reduce the heat to a simmer and replace the lid.

3. Cook for 1 hour, then in the olives, remove the lid and cook for a further hour or until the meat is tender and falling off the bone. Adjust the seasoning and set aside.

4. For the gnocchi, follow instructions on the pack, heat the butter and water in a large frypan and add the spinach, toss in the cooked gnocchi and season with a little salt and pepper. Stir through the parmesan and serve with the shanks still on the bone.

Serves 4

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