Braised Mutton Shank Gnocchi with Peas, Mustard and Fennel


Preparation info

  • Serves


    • Difficulty


    • Ready in

      5 hr

Appears in

Meat Manifesto

Meat Manifesto

By Andy Fenner

Published 2017

  • About

Mutton is loaded with deep, rich, delicious flavour, but it can be a bit overwhelming for some. For me, it’s too heavy when braised in red wine or beer; I prefer a light chicken stock or white wine instead. The vermouth in this recipe adds an extra layer of interest and the mustard and fennel are perfect accessories. Hindshanks are larger and best served as a shank per person, but in this dish, the meat is shredded off the bone, so opt for the more flavourful foreshanks. While it’s great served as a stew in big bowls next to a fireplace, this dish proves that mutton can also be prettied up and made more delicate.