Braised Fullblood Wagyu Shank with Ricotta Gnocchi

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This braised Fullblood Wagyu shank in a smoky tomato sauce with ricotta gnocchi impresses the palate and warms the soul. With 8 servings, this hearty dish is perfect for the whole family!

8
3 Double 8 Cattle Company Fullblood Wagyu Shank
16 ounces Pomi Brand Italian Tomatoes
1/4 cup Chipotle in Adobo
cup Sun-Dried Tomatoes ( packed in oil )
4 SPRIG Fresh Thyme
3 Carrots ( peeled and medium diced )
3 STALK Celery ( medium diced )
1 Leek ( medium diced )
1 Large Yellow Onion ( medium diced )
8 Garlic Cloves ( smashed )
8 ounces Red Wine
1 pint Beef Stock
2 tsp Kosher Salt
1 tsp Freshly Ground Black Pepper
Grapeseed Oil
to taste Kosher Salt
to taste Freshly Ground Black Pepper
2 tsp Sherry Vinegar
Ricotta Gnocchi :
16 ounces Whole Milk Ricotta Cheese
2 Eggs
1 cup Parmesan Cheese ( shredded )
1 1/2 cups Flour
1/2 cup Unsalted Butter
4 SPRIG Sage ( leaves only )
1 tsp Kosher Salt
Olive Oil

FIRST STEP

Pull the Fullblood Wagyu beef shanks from the freezer, and place them in the refrigerator (to thaw) 24 hours before starting this recipe.

PREPARING THE...
See the full directions on my site

Nutritions

Calories
510

Sodium
3269mg
136% DV

Fat
25g
38% DV

Protein
19g
39% DV

Carbs
45g
15% DV

Fiber
6g
26% DV