Ingredients

Serves 6

• 3 tbsp plain flour
• 750g diced lamb shoulder
• 3 tbsp olive oil
• 4 onions, sliced
• 4 garlic cloves, sliced 1 chicken stock cube 350ml water
• 4 tbsp balsamic vinegar
• 1 x 500g packet of gnocchi

For the salad:

• 1 x 100g bag of rocket salad
• 25ml extra virgin olive oil
• juice of ½ lemon
• 80g Parmesan cheese, grated

Method

1. Preheat the oven to 160°C.
2. Put the flour in a large bowl and season with salt and pepper. Add the lamb and toss it in the seasoned flour, shaking off the excess.
3. Heat the oil in a heavy-based casserole over a medium-high heat. When it's gently smoking, carefully add the lamb and onions. Cook for 10 minutes, stirring occasionally to make sure everything caramelises evenly.
4. Add the garlic and cook for a minute.
5. Crumble in the stock cube, stir in the water and balsamic vinegar and bring to a simmer. Cover the casserole and cook in the oven for 75 minutes.
6. Cook the gnocchi as per the packet instructions, then drain and add to the lamb.
7. Dress the rocket in the oil and lemon juice, season and scatter the Parmesan on top.
8. Serve the salad alongside the gnocchi.