Sicilian Lamb Shanks with Spinach and Parmesan Gnocchi
by Dominique Rizzo to support Brisbane Youth Service Centre
for Young Women

Featuring Paul Newman’s Own® Bolognese Pasta Sauce

Preparation time: 15 minutes
Cooking time: 2 1/2 hours
Serves: 4


4 lamb shanks
2 Tbsp olive oil
1 Tbsp White Wings plain flour
salt and pepper
1 brown onion, diced
120g Italian sopressa salami, diced (Optional, you can also use ham, bacon or pepperoni)
1 x 680g Paul Newman’s Own Homestyle Bolognese Sauce
150g Sicilian green olives
500g potato gnocchi
1 Tbsp butter
1 Tbsp water
80g baby spinach
2 Tbsp grated parmesan


1. For the shanks, heat the oil in a large casserole dish or pot on the stove. Combine the seasoning with the flour

2. Brown the shanks for 3-4 minutes on each side until golden, remove from the pot and set aside. Add in the diced onion and salami and sauté for 3 minutes, pour in the sauce, refill the jar with water, replace the lid and give it a good shake, add this to the sauce. Replace the shanks into the sauce and bring to a boil. Reduce the heat to a simmer and replace the lid.

3. Cook for 1 hour, add in the olives remove the lid and cook for a further hour or until the meat is tender and falling off the bone. Adjust the seasoning and set aside.

4. For the gnocchi, follow instructions on the pack, heat the butter and water in a large frypan and add the spinach, toss in the cooked gnocchi and season with a little salt and pepper. Stir through the parmesan and serve with the shanks still on the bone.

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