Potato Gnocchi, recipe follows
2 pounds boned leg of lamb, trimmed and cut into 1-inch cubes
1/2 large yellow onion, sliced thinly
2 bay leaves
2 medium cloves garlic, peeled and smashed
1 sprig fresh rosemary
5 tablespoons olive oil
Kosher salt and freshly ground black pepper
Kosher salt and freshly ground black pepper
1 2/3 cups dry red wine (recommended: Montepulciano)
1 cup lamb or veal stock
1 small eggplant
6 ounces Pecorino Romano (4 ounces grated and the rest broken into medium to large pieces )
1 pound potatoes Idaho or russet (about 3 to 4 medium to large potatoes)
Pinch salt, plus 1/2 tablespoon kosher salt
2 1/2 cups all-purpose flour, plus additional for rolling and shaping
2 teaspoons olive oil
1/4 cup purified water
Cooking this stew in a clay roasting pan makes for particularly delicious results. Soak a 10 to 12-inch clay or earthenware baking dish in cold water for 15 minutes. Drain the water (the inside of the pot should feel damp). Brush the inside of the pot with 1 tablespoon of olive oil. Spread the ingredients evenly over the pan surface and roast according to the recipe).