Slow-cooked lamb with potato Gnocchi & herb oil

S E R V E S:  4       |       P R E P:  10 min       |       C O O K:  3.5 hours       |       R E A D Y:  3 hours 40 mins
  • 1.5kg lamb shoulder/leg, bone-in or you can also use a pork roast to cut down on costs

  • 2 x 400g can, chopped Italian tomatoes

  • 1 cup (250ml) water

  • 170ml olive oil

  • 500g potato gnocchi

  • 1 cup of parsley or 2tbsp of thyme

  • 1 clove of garlic

  • 1 cup (250ml) dry red wine, or water

  • 1x cube of chicken stock


Herb Oil

Finely chop thyme/parsley, garlic and combine with salt and ¼ (120ml) cup olive oil. 


This dish is great with broccolini or zesty beans!

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  1. Preheat oven to 200˚C. Place lamb/pork in a large roasting dish with tomatoes and water. Cover with a piece of baking paper and seal tightly with a sheet of aluminium foil or a well-fitting lid. Place in oven and cook for 30 minutes before reducing the temperature to 160˚C. Continue roasting for 2–3 hours or until lamb is extremely tender and falling off the bone.


  2. Remove lamb/pork from the oven and allow to cool slightly before removing meat from the shoulder and discarding any bones and fat. Increase oven temperature to 200˚C. Place lamb into a large, heavy-based frying pan with jus and return to oven for 6–7 minutes.

  3. To make the Jus, pour red wine into the roasting tray in which the Lamb was cooked. Place over medium heat, and scrape up browned bits from the bottom of the pan. Add stock and salt; bring to a simmer. Cook, stirring until the liquid has reduced (about 10 minutes). Skim fat from the surface, as needed.

  4. Meanwhile, heat olive oil in a large, non-stick frying pan over a medium to high heat. Add gnocchi and colour one side until golden brown. Turn gnocchi over in the pan and place in the oven for 5 minutes to finish cooking.


  5. Remove gnocchi from the oven and divide between four plates. Top with lamb and reduced jus. Drizzle with herb oil and serve.


  • TIP: Always use fresh, or fully defrosted lamb. A slow cooker is great for this dish – cook overnight or all day on 120˚C. Just check the lamb when you get up in the morning, or get home, to see how tender it is. You may need to increase temp to 160˚C and give it a further 45 minutes to finish.