Lamb Shank Ragu with Cheesy Gnudi

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5

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Total Reviews: 5

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  • on October 23, 2014

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    Excellent recipe! I had planned to prepare a meal using leftover roast pork butt when I stumbled upon the show featuring this recipe. I thought perhaps this could work with pork...and it did!!! Because my pork was already cooked, the 2 hour cook time wasn't needed. Also, I had a leftover bag of frozen peas mixed with asparagus tips, from another recipe, and so I had my plan for dinner. I followed the gnudi recipes as indicated, but I found my it needed much more flour than the recipe called for. Maybe I should have let my ricotta drain longer?? Oh well...next time. Pea shoots are kinda hard to find in my area, so I followed another reviewer and substituted arugula for the pea shoots. I love arugula and it just hit the spot. The presentation was beautiful. I highly recommend this recipe. Good stuff here!!!

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  • on December 14, 2013

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    I don't make this as a ragu. I used to use Anne Burrell's recipe for osso buco, but now I've adapted Kelseys. I do the basic recipe (it takes me 3-4 hours to get the meat tender enough). Then I leave the meat on the bone and retain the vegetables as they are. Serve it with a fried polenta because I'd rather avoid the flour in the gnudi, though I will try the gnudi some time. Love it. This is my go to osso buco recipe.

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  • on August 09, 2013

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    Fantastic!!! A deffinate "do again"!

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  • on August 06, 2012

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    This was an excellent meal. We don't eat lamb so I used a beef roast and a beef short rib. The Gnudi was so good. I also used baby arugula instead of pea sprouts. Still absolutely wonderful. Definitely worth the time and effort. My picky boys also came back and asked for more. Very filling. Thanks for the recipe!

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  • on August 04, 2012

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    I love the recipie. This is a great idea for a series "restaurant inspiration", especially for
    us cooks who like hi end restaurant recipies. I can think of three recipies, right now,
    that I have been trying to duplicate.

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