Ragu of lamb and sticky onions with gnocchi and sage

1 Preheat an oven to 160 degrees Celsius, or equivalent. Turn the lamb in the flour, season and shake off the excess.

2 Heat the olive oil in an oven-proof pot over a medium to high heat.

3 When the oil is gently smoking, carefully add the lamb and the onions.

4 Cook for 15-20 minutes, turning occasionally to make sure everything caramelises evenly.

5 Add the garlic and sage after 15 minutes or so, then add the balsamic vinegar, water and stock cube.

6 Bring to a simmer, cover and put in the oven for 75 minutes.

7 Cook the gnocchi as per packet instructions. Drain and add to the lamb.

8 When ready to serve, dress the rocket in the olive oil and lemon juice and season and scatter the Parmesan on top. Serve with the ragu.