LAMB SHOULDER WITH SAGE AND PARMESAN GNOCCHI

STEP 1
You will need 1.5 kg shoulder of lamb , bone in and excess fat trimmed .
Place lamb in the slow cooker ( alternatively place the lamb in a casserole )
Pour over 6 cups of vegetable stock and 2 of fish stock
3 sprigs of thyme
1 bay leaf
Cover and cook for 4 hours ( alternatively cover and place in a preheated oven 100deg C , for 12 hours ) , or until the lamb is falling off the bone .
When the lamb is done , transfer to a plate .
Strain the stock mixture into a large saucepan ...then place over a high heat ( stirring occasionally ) until the stock reduces by 3/4 and thickens .
Coarsely shred the lamb and place into the reduced stock .
Keep warm .
STEP 2
Melt a tbs of ghee in a pan over med heat until foaming .
Place 1/2 cup of fresh sage leaves in the pan and cook for 3 minutes until the leaves are crisp .
Transfer the sage to a plate lined with paper towelling .
STEP 3
Increase oven temp to 220 deg C
Spread 1 kg of rock salt over a roasting pan and place 700gm of desiree potatoes on the salt .
Bake for 1 hour or until tender .
Peel potatoes while still hot .
Mash potatoes until smooth .
Add 1 cup of plain flour .
1 egg lightly beaten
2009gm of grated parmesan
1/2 cup of finely chopped sage
Stir with a wooden spoon until a firm dough forms .
Turn onto a lightly floured board and knead until smooth .
Divide dough into 4 equal portions , roll each portion into sausage sized logs .
Use a sharp knife to and cut into 3cm pieces .
Bring a large pot of water to the boil over a medium heat .
Cook gnocchi in batches , about 3 minutes or until they rise to the surface .
Use a slotted spoon to transfer to a warmed bowl .
STEP 4
Cook frozen broad beans in boiling water till warmed through .
Drain and add to the lamb and gnocchi .
Divide among warmed serving plates .
Top with fried sage leaves and grated parmesan cheese to serve .