Braised Lamb Shanks with Gnocchi

First, for the gnocchi, wrap the potatoes in aluminum foil and bake in a preheated oven (200°C or approximately 400°F) for 1 hour.

For the lamb, peel the onion and garlic and chop finely. Peel the celery and carrots and finely dice. Blanch the tomatoes, peel, press through a sieve to remove the seeds (saving the tomato juice) and cut the remaining tomato flesh into small cubes. Heat 2 tablespoons oil in a pan and lightly sauté onion and garlic, then add the herbs. Add the celery and carrot cubes and sauté briefly.

Salt and pepper the lamb. In a large pot, heat the remaining oil and sear the lamb on all sides. Deglaze with the red wine, bring to a boil, reduce by half, then add the previously cooked vegetables. Pour in the tomato juice. Add the lamb stock cube and the tomatoes; mix everything together. Cover and braise in a preheated oven at 200°C (approximately 400°F) for 50-60 minutes.

For the gnocchi, peel the potatoes. Pile the flour on a work surface, press a well in the middle and add the egg yolk and salt into the well. Press the hot potatoes through a ricer onto the flour border and quickly knead to form a smooth dough. Let it rest for 10-15 minutes.

Roll out 2 strands 2 cm (approximately 1 inch) in height. Sprinkle with flour and cut pieces of about 1 cm (approximately 1/2 inch) in length. Roll these pieces over a grater to create a grid pattern. Bring salted water to a vigorous boil and add the gnocchi.. Reduce the heat and let simmer until done. Once they rise to the surface, drain well and keep warm.