Our leftovers today ;-) I served with more sauce for guests, but between using that goodness up and the leftover gnocchi absorption, there was only a bit left.

This dish is inspired by a favorite I order at a restaurant that DH and I eat at about twice a year. Cavatelli with braised lamb, rapini and manchego has been on their menu for several years, and I swear, one time I ordered it two days in a row.

I subbed in gnocchi and think it works nicely. Plus, it's fresh store bought and cooks in a minute.

This is more of a method than recipe, so I can't give exact measurements, but will ballpark it. You really can't go wrong if you eyeball and go by taste and feel.

For the lamb

Prep 3-4 lamb shanks and a cut of leg of lamb (different textures when cooked and I like the mix) by cutting any unwanted fat and silver skin off. Salt and pepper.

In a good, heavy pan (like Dutch oven) brown the lamb on all sides in evoo. Remove from pan.

(pretty easy so far, right?!)

To pan, add one diced onion and season with salt and pepper. Cook for 3-4 minutes to get a little caramelization.

Add about 2/3 of one small can tomato paste to pan and cook it through to brown just a little bit.

Deglaze with 1 cup dry white wine (I use pinot grigio) and cook it down by half.

Add 3-4 cups of good chicken stock.

Add a bouquet garni of fresh herbs, such as rosemary, oregano, marjoram and thyme to the pot.

Add 2 bay leaves.

Adjust seasoning if needed.

Return lamb to pot, cover and cook in low oven (around 300-325) for 1 1/2 to 2 hours, until very tender.*

Remove lamb and let cook before pulling/shredding.

Strain liquid.

This can be done 1-2 days ahead, and I stored the lamb and liquid separately.

For Rapini

Blanch rapini in salted boing water for 2-3 minutes. Shock in water bath to stop the cooking. Chop.

This can also be done 1-2 days ahead of time.

(love that!)

For the Pasta or Gnocchi

Cook according to package directions just before assembling dish.

To Assemble Dish

Reheat lamb and jus/sauce to simmer. Add rapini and cook until warmed through, about 2 minutes. Add cooked pasta or gnocchi and let them absorb flavor and marry together for a couple minutes.

Serve topped with shaved manchego cheese.

What was nice about choosing this main was how much I could do ahead. My water had been brought to a boil and then kept at a simmer while we ate the first course.

Then to serve, I hiked up the water to a boil and cooked the gnocchi, adding it to the lamb and rapini, then plated.

As someone else mentioned in my Dinner Party Help thread, pasta can be cooked to al dente and stored on a sheet pan, ahead of time, and added to the dish before serving.

*I make this in an electric pressure cooker which is at high pressure for about 45 minutes. It's fine to braise if you don't have a pressure cooker.