Photography by David Baldwin

Lamb Osso Bucco with Gnocchi Carbonara
Serves 4

Executive Chef Jack Connor

4 14 oz lamb shanks
8 garlic cloves
3 sprigs rosemary 
3 sprigs thyme 
4 oztomato paste 
5 oz olive oil
12 oz red wine 
2 qts demi-glace or brown sauce
8 oz mirepoix
16 oz gnocchi, cooked
6 oz bacon, diced
3 oz garlic, chopped
4 oz onion, diced
4 eggs, whipped
5 oz grated Parmesan
3 oz grated pecorino Romano
4 oz parsley, chopped 


To make the lamb, heat olive oil in Dutch oven over medium-high heat. Season lamb shanks and then brown in olive oil for 10 minutes. Add mirepoix, garlic cloves and tomato paste, and cook for 5 minutes. Add red wine and herbs, then reduce by half. Add demi-glace and then cook for three hours or until cooked through. Remove lamb shanks and reduce sauce by half. Season with salt and pepper to taste. 

For the gnocchi, cook diced bacon in a large sauté pain, drain fat and then place to the side. Add chopped garlic and onions to the bacon fat and cook until tender, then reduce heat. Toss gnocchi into mixture and add whipped eggs. Mix with Parmesan and Romano cheeses, stirring constantly. Add parsley, then top gnocchi with lamb shanks before adding reduced lamb sauce and cooked bacon. 

The Madison
33 Lafayette Street, Riverside

April 2018
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