Slow Cooked Lamb Ragu With Homemade Gnocchi

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INGREDIENTS;
Serves 6-8
Ragu;
1-1.5kg lamb shoulder
1 brown onion quartered
1 red onion finely chopped
7 garlic cloves (or cheat and do 4 cloves and the rest minced garlic)
1 cup your fav red wine (I use a fulll bodied Merlot for maximum flavour)
1 cup beef stock
1 X 400g can chopped tomatoes
1 heaped tablespoon tomato paste
Salt & pepper to taste
Olive oil for cooking
3 sprigs rosemary
Parsley to garnish
Gnocchi;
1 kg potatoes skin on (not baby potatoes)
2 egg yolks
1.5-2 cups plain flour
1.5 cup semolina (bought from baking section in supermarket)
Salt & pepper to taste

DIRECTIONS;
1. Preheat your oven to 160c.
2. In your dutch oven or oven proof dish; place the lamb shoulder along with the quartered brown onion, rosemary, 6 garlic cloves, red wine, stock, salt and pepper into the oven (make sure its covered). Roast for 3-3.5 hours until the lamb is tender and can be shredded easily.
3. In the meantime, pop the potatoes on a baking tray lined with baking paper/foil, drizzle with olive oil and bake (you can bake at the same time as the lamb) for around 45 mins to an hour, until they're cooked all the way through.
4. Remove the potatoes from the oven and allow to cook slightly so they can be handled. Half the potatoes and scoop the flesh out into a large bowl, then mash them with a fork or masher until there are no lumps.
5. Add the egg yolks (no whites) and use a fork to whisk through evenly. Then add the flour, one bit at a time, keep whisking through until you have used as much as your flour as you need to create a dough that doesn't stick to your fingers. Get your (clean) hands dirty and knead the dough with your hands.
6. Take out a chopping board, sprinkle some flour on it and break the dough into tennis ball sized pieced and roll them out onto the board. Cut the strips into 1-2cm gnocchi's and sprinkle the semolina over it, making sure to pat the into the gnocchi so its covered.
7. I like to use a fork to make indents in the gnocchi so it absorbs the ragu sauces :)
8. In a saucepan, saute the red onion and the remaining garlic (or cheats minced garlic) until translucent then add the tomato paste, and let it cook for a few minutes. Then add the chopped tomatoes.
9. Take the lamb out of the oven (cut off the layer of fat if need be)and shred coarsely with two forks. Add the lamb and all the liquid and juices from the oven dish to the saucepan. Bring to the boil then turn it down to low heat and let it simmer uncovered for 45 mins. Season with salt and pepper.
10. Now we cook the gnocchi! Bring a large pot of water to the boil, season with salt and pepper. Carefully drop the gnocchi into the pot. They are ready when they start floating. How easy! Remove them carefully and pop them to the side.
11. Once the ragu has been simmering for 45 mins, serve it up with the gnocchi, making sure to get the rsauces over the gnocchi. Sprinkle with parsley, and enjoy the rest of your bottle of red with it !